Brown Rice Pilaf

- Andrew George

1.5 cups brown long-grained rice
3 cups venison stock
1/2 tsp rosemary
1 cup onions fine dice
1 cup carrots fine dice
1/4 tsp salt
1/2 cup red pepper fine dice
1 tbsp vegetable oil

1. Heat a heavy pan and add oil.
2. Add onions, carrots, rice, garlic. Stir allowing the rice to brown and gain a nutty flavour.
3. Add stock, rosemary and salt and bring to boil.
4. Cover and let simmer for 12-15 minutes until rice is done and most of the liquid absorbed.
5. Stir in red peppers and serve.

(Metro, June 21 2007)