Veggie Pilaf with Pine Nuts

Carrots and peas transform instant brown rice into a quick, flavorful pilaf in just 20 minutes.

Serves

6
Prep Time
10 min.
Cook Time
10 min.
Stand Time
5 min.
Carrots and peas transform instant brown rice into a quick, flavorful pilaf in just 20 minutes.
Ingredients
2 tsps. olive oil 2 cloves garlic, minced 1¼ cups water 1 can (14.5oz.) Del Monte® Sliced Carrots, drained ¾ cup uncooked instant brown rice 1½ tsps. chopped fresh rosemary [or 1/2 tsp. dried rosemary, crushed] 1 can (15oz.) Del Monte® Sweet Peas, drained ¼ cup pine nuts, toasted ½ tsp. salt
Directions
  1. Heat oil in a medium saucepan over medium heat; add garlic and cook about 30 seconds, stirring constantly.
  2. Add water, carrots, rice, and rosemary. Bring to a boil and reduce heat to low. Cover and simmer 10 minutes or until water is absorbed. Remove from heat.
  3. Stir in remaining ingredients; cover and let stand 5 minutes to heat through.
VARIATION: To make Yellow Rice Pillaf, prepare recipe as directed, except add 1/4 tsp. turmeric in Step 1.
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