Carrot Pilaf

Ingredients

2 cups uncooked rice (long grained brown is best)	2-4 T oil (olive)
2-3 bay leaves	2 carrots, grated
1/4 cup slivered almonds	1/4 cup raisins

Directions

Cook the rice as you normally would. In a separate saucepan, heat the oil, then add the bay leaves and grated carrots. Cook for 30 seconds. Add the almonds and raisins and stir well. Add the cooked rice and mix well.

Notes

This recipe is from a cooking class taken at Upper Arlington's Evening Education classes taught by Sunita.

Absolutely excellent, especially when served as a base under the Chana Dal.