Vegetable Brown Rice

• 2 cups water
• 1 cup uncooked brown rice
• 1/2 teaspoon dried basil
• 2 medium carrots, cut into matchsticks
• 1 medium onion, chopped
• 8 green onions, cut into 1-inch pieces
• 1/2 cup raisins
• 2 tablespoons olive oil
• 2-1/2 cups frozen peas (about 10 ounces)
• 1 teaspoon salt
• 1 cup pecan halves, toasted

1. In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes.
2. In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, lightly browned, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.

water, brown rice, basil, carrots, onion, green onions, raisins, olive oil, frozen peas, salt, pecan halves

Taken from www.tasteofhome.com/recipes/vegetable-brown-rice/ (may not work)