INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 2 cups onion, chopped
• 1 garlic clove, finely chopped
• 1 cup long grain white or Basmati rice
• ½ teaspoon cumin, ground
• 1 ½ cups carrot, diced (about 3 medium)
• 1 tart apple, quartered, cored, peeled, and diced
• ½ teaspoon fresh ginger, grated
• 2 cups low-fat chicken broth
• ½ teaspoon coarse salt
• ½ cup walnuts, coarsely chopped

DIRECTIONS:

1. Heat olive oil in a large deep skillet (sauté pan) or broad shallow pan over medium heat until hot enough to sizzle a piece of diced onion. Add all of the onion and sauté, stirring often, 12 minutes or until golden. Stir in the garlic and sauté 1 minute. Add the rice and cumin and sauté, stirring, 1 minute or until rice is coated with oil.

2. Add carrot, apple, ginger, chicken broth, and salt and heat, stirring, to a gentle boil. Cook, covered, over medium heat 15 minutes or until all the broth is absorbed and the rice is tender. Do not stir the pilaf or uncover once it begins to cook.

3. Let the rice stand, covered, off the heat 5 minutes before serving. Spoon into a serving dish and sprinkle with walnuts. Serve.

SERVES 5