Modified Uzbek Pilaf

2  cups		short-grain brown rice
3  tablespoons		sliced almonds
1		large onion (diced)
4		medium carrots (grated)
3		cloves of garlic
14  fl. oz.		chick peas
2  tablespoons		sweetener (our choice is usually Agave nectar)
1  teaspoon		Cumin
1		Salt & pepper
1  tablespoon		extra virgin olive oil

Tip: Click on the ingredient links to learn the nutritional information for all the Modified Uzbek Pilaf ingredients. The serving size for any ingredient in Modified Uzbek Pilaf may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cook rice and almonds separately (according to the directions on rice).

In a covered, deep and nonstick fry (or saute) pan, first spray with Pam and get it hot (7 out of 10). Then saute the onion and garlic. After 4 min, add the carrots and cook covered for 10 min, stirring often.

Then add the chick peas, sweetener and cumin. Mix and cook covered for 5 more min. Now add the cooked rice and almonds, and add 3/4 c hot water (give or take). The amount of water you add depends somewhat on how much liquid was included with the rice. (The 3/4 c of hot water assumes your rice has absorbed all of its water.)

Now mix and cook covered for 15 min at low-to-medium heat (4 out of 10). Remove from heat and salt & pepper to taste. Should be sweet more so than salty, but you can adjust the seasonings to suite your taste.