Brown Rice Pilaf With Dates And Carrots

• 1 small onion, halved lengthwise and sliced thin (about 3/4 c.)
• 1 carrot, halved lengthwise and sliced thin (about 1/2 c.)
• 1 c. long-grain brown rice
• 1 Tbsp. olive oil
• 1/4 c. pitted dates, chopped coarse
• 1 tsp. freshly grated lemon rind
• 1 1/2 c. canned chicken broth
• 1/4 c. sliced almonds, toasted lightly
• 2 Tbsp. thinly sliced scallion greens
• lemon juice to taste

1. In a large heavy saucepan, cook the onion, the carrot and the rice in the oil over moderately low heat, stirring, for 1 minute. Stir in the dates, the rind, the broth, 1/2 cup water and salt and pepper to taste; bring the liquid to a boil and simmer the mixture, covered, for 45 to 50 minutes or until the liquid is absorbed and the rice is tender.
2. Fluff the pilaf with a fork; transfer it to a serving dish and sprinkle it with the almonds and the scallion greens.
3. Season with lemon juice.
4. Serves 4 to 6.

onion, carrot, longgrain brown rice, olive oil, dates, freshly grated lemon rind, chicken broth, almonds, scallion greens, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668450 (may not work)