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.
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
Heat oil in a medium saucepan over medium heat; add garlic and cook about 30 seconds, stirring constantly.
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.
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.