Brown Rice Pilaf With Dates And Carrots - cooking recipe

Ingredients

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

Preparation

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.
Fluff the pilaf with a fork; transfer it to a serving dish and sprinkle it with the almonds and the scallion greens.
Season with lemon juice.
Serves 4 to 6.