1 cup brown rice (I prefer the basmati brown rice)
2 cups chicken broth
1/3 cup dried fruit of choice, chopped if needed (I like apricots)
1/3 cup roasted pecans or walnuts, chopped
1 red onion, chopped
1 large carrot, chopped
1 tbsp extra virgin olive oil
Juice and zest of 1 lemon
¼ cup fresh chopped parsley
1 tbsp fresh finely chopped rosemary
Cook the rice in the chicken broth according to package instructions. In a separate large skillet sauté the onions, carrots, and rosemary with the extra virgin olive oil until a bit soft. When the rice is done, add it to the skillet with the remaining ingredients (dried fruit, nuts, lemon juice/zest, and parsley) and gently combine until evenly blended.
