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From Virginia Wiedemann:  "Looking for something really good to go with roast anything? This pilaf has lots of carrots (which are tremendously good for you), brown rice (which not only is better for your health, but tastes and chews better than the white stuff), and some neat flavoring things. If you dislike licorice flavor use only 1/8 tsp. of the crushed fennel seeds. If you don't use any at all, it will lack flavor."

Carrot and Rice Pilaf

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, then add all ingredients except the nuts.  Bring to a boil, then turn heat down to simmer. 

Cover and cook for about 45 minutes, checking to make sure the pan doesn't go dry.  You may have to add a little more water.  Stir in slivered almonds and serve.


 

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