I've been making versions of this pilaf for years. It's really quite versatile and you can use whatever you have hanging around in your fridge or whatever you're in the mood for. This is the basic recipe, which is very tasty in it's own right.
Brown Rice Pilaf
2 tbsp. Earth Balance
1 yeast-free vegetable boullion cube* (Alternately, you can use 2¾ cups yeast-free, sugar-free vegetable broth)
freshly ground black pepper
1 clove garlic, pressed
1¼ cups brown rice, rinsed
½ cup finely chopped carrots
½ slivered almonds, toasted
¼ chopped fresh parsley
2-3 green onions, sliced
In a large saucepan, bring water, Earth Balance, bouillion cube, salt, pepper and garlic to a full boil. Add rice, return to a boil, then reduce heat to low and simmer for 20-30 minutes.
Stir in carrots and let continue to simmer for another 10-15 minutes until rice is tender and broth has been absorbed. Stir in remaining ingredients. Put lid back on the pot, remove from heat and let stand for 5 minutes.
*If you use a low sodium vegetable broth, you may need to add a bit of salt. Taste and adjust seasonings to your liking.