|Long grain white rice||1 Cup (16 tbs)|
|Chicken broth/Beef broth||1 Cup (16 tbs) (Regular Strength)|
|Water||1⁄2 Cup (8 tbs)|
|Dry basil||1⁄4 Teaspoon|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Shelled sunflower seeds/Sliced almonds||1⁄4 Cup (4 tbs)|
In a 2-quart pan over medium heat, cook rice in butter, stirring occasionally, until golden (about 5 minutes).
Add broth, water, salt, and basil.
Cover and bring to a boil; reduce heat and simmer until rice is almost tender and most of liquid is absorbed (about 15 minutes).
Stir in carrot, celery, onions, and sunflower seeds.
Cover and continue cooking until rice is al dente and all liquid is absorbed (about 10 minutes); vegetables should be crisp-tender