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.