Recipe courtesy of Del Monte

Veggie Pilaf with Pine Nuts

  • Total: 18 min
  • Prep: 8 min
  • Cook: 10 min
  • Yield: 6; 2/3 cup servings
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1 can (8.25 oz.) Del Monte® Sliced Carrots, drained

1 can (8.5 oz.) Del Monte® Sweet Peas, drained

1 1/4 cups water

3/4 cup instant brown rice

11/2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary, crushed

1/2 cup pine nuts, toasted or slivered almonds

2 medium garlic cloves, minced

2 tsp extra-virgin olive oil

1/2 tsp salt


  1. 1.Combine carrots, water, rice, and rosemary in a medium saucepan. Bring to a boil, reduce heat, cover and simmer 10 to 12 minutes or until water is absorbed. 2.Remove from heat. Stir in the remaining ingredients.
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