Rice Pilaf with Fennel and Carrots

Ingredients

• 1 cup brown rice uncooked
• 1 cup carrots chopped
• 1 cup fennel bulb chopped
• 0.5 teaspoon fennel seeds 
• 0.3 cup parsley fresh chopped
• 1 teaspoon olive oil 
• 2 tablespoons parmesan cheese grated
• 0.1 teaspoon pepper 
• 0.3 teaspoon salt 
• 2.5 cups vegetable broth 

Equipment

• sauce pan

Directions

1. Heat oil in a large saucepan coated with cooking spray over medium heat.
2. Add fennel and carrot; saut 5 minutes.
3. Add rice and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 55 to 60 minutes or until rice is tender.
4. Stir in parsley and cheese.