Ingredients

• 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

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Instructions

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.