Instructions: This side dish is a real crowd pleaser, combining the natural sweetness of carrots and raisins with the wonderful fragrance of basmati rice and fennel seeds. The extra crunch of almonds adds just the right touch. Turn leftovers into a tasty rice salad.

1. Preheat the oven to 350F. Heat the oil in an ovenproof saucepan or small Dutch oven. Add the rice and garlic and cook for 3 minutes, stirring. Stir in the carrots, broth, raisins, thyme, salt, fennel, and scallions. Bring the mixture to a simmer, then remove it from the heat, cover tightly, and place it in the Dutch oven.

2. Bake for 25 minutes or until the rice is tender. Let it stand for 10 minutes, then sprinkle on the almonds, if using, and serve.

Makes 6 servings

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