Carrot & Rice Pilaf
A recipe from the Sneaky Kitchen
2 tsp. extra virgin olive oil
2 tsp. finely chopped garlic
2 cups brown rice
4 cups chicken broth
1 lb. carrots, cleaned and cut in 1/2" pieces
1/3 cup golden raisins
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. crushed fennel seeds
2 or 3 scallions, sliced thin
3 Tbsp. slivered almonds

Sauté garlic in oil but do not let it brown. Stir in rice, & add all ingredients except the nuts. Bring to a boil, then turn heat down to a simmer. Cover and cook for about 45 minutes, checking to make sure pan doesn't go dry. You may have to add a little more water.  Stir in slivered almonds & serve.