Basil Peas & Mushroom Pilaf

I got this recipe out of my new magazine and the picture looked so good that I had to put in on recipzaar for safe keeping.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 1  carrot, sliced (1/2 cup)
• 1 (10 ounce) package  frozen peas
• 2  cups  sliced fresh mushrooms
• 2  green onions, cut into 1/2 inch pieces (1/4 cup)
• 1  tablespoon butter
• 1  tablespoon fresh basil, snipped or 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1 (8 7/8ounce) package cooked long-grain rice
• 1⁄4 cup  grated parmesan cheese
• 2  tablespoons pine nuts, toasted
•  fresh basil, leaved (to garnish)

Directions

1. In medium saucepan, cook carrot, covered, in a small amount of boiling salted water for 3 minutes. Add frozen peas. Return to boiling; reduce heat. Cook, covered, about 5 minutes more or until carrot and peas are crisp-tender. Drain in a colander; set aside.
2. In the same saucepan, cook mushrooms and green onions in hot butter until tender. Stir in smipped basil, salt, and pepper. Return carrot and peas to saucepan along with rice; heat through. Sprinke with parmesan cheese, pine nuts, and additional fresh basil.