Vegetable Brown Rice

We like rice; this is an excellent way to enjoy it…with plenty of vegetables too.  We had leftovers and reheated them the next day in the microwave; still very good.   I save time by using my canned pecans, which are already toasted.  We like Uncle Ben’s Instant Long Grain Brown Rice for nice, whole grains of rice.                   

 Vegetable Brown Rice

  2         Cups  Water

  1         Cup  Brown Rice -- uncooked

     ½     Teaspoon  Dried Basil

  2         Medium  Carrots -- julienned

  1         Cup  Onion -- chopped

  9         Green Onions -- 1" strips

     ½     Cup  Raisins

  2        Tablespoons  Olive Oil

  10      Ounces  Frozen Peas -- thawed

  1        Teaspoon  Salt

  1        Cup  Pecan Halves -- toasted

In a small saucepan, prepare the rice in water according to package directions, adding basil to season.  Fluff with a fork.

In a large nonstick skillet or wok, stir-fry the carrots, onion, green onions and raisins in oil for 5-7 minutes until the vegetables are lightly browned.  Add the peas and salt.  Cook for 1 minute more.  Stir in pecans and rice; heat through.

9 Servings

  "Taste of Home Winning Recipes"