Recipe by Del Monte
"Brown rice with carrots and fresh rosemary is combined with toasted pine nuts, green peas, and garlic for a colorful and hearty side dish."
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1 (8.25 ounce) can
DEL MONTE® Sliced Carrots, drained
1 1/4 cups
instant brown rice
1 1/2 teaspoons
chopped fresh rosemary
1 (8.5 ounce) can
DEL MONTE® Sweet Peas, drained
pine nuts or slivered almonds, toasted
garlic cloves, minced
extra-virgin olive oil
* Percent Daily Values are based on a 2,000 calorie diet.
Veggie Pilaf with Pine Nuts
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 68
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