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CARROT AND RICE PILAF

A delicious vegetable rice dish with almonds and raisins

2 tsp. extra virgin olive oil
2 tsp. finely chopped garlic
2 cups brown rice
2 cans 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 - 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 nuts. Bring to boil then turn heat down to 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. SERVES 4.

VEGETARIANS: Substitute vegetable broth for the chicken broth.

This side dish is great with my BAKED LEMON STUFFED CHICKEN or PORK ROAST COOKED IN MILK

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