Rice Pilaf with Peas and Carrots

2 tablespoon butter
1 onion, finely chopped
1 cup carrots, diced
1 1/2 cup long-grain white rice
1 teaspoon ground turmeric
4 cups canned chicken broth
1 cup frozen peas

Melt butter in heavy medium saucepan over medium heat. Add chopped onion and carrot and sauté until tender, about 3 minutes. Add rice and turmeric and stir 1 minute. Mix in broth. Cover and simmer over low heat until rice is almost tender, about 15 minutes. Add peas, cover and continue simmering until rice is tender and liquid is absorbed, about 5 minutes. Season with salt and pepper. Transfer to bowl and sprinkle with toasted pine nuts.

Serves: 4-6

Source: Epicurious.com; adapted by Lena from "Rice Pilaf with Peas and Pine Nuts" in Bon Appétit, December 1991

Prepared by: Julieta for the January 2008 meeting.