This rice pilaf is exceptional served with chicken, game birds, and fish, especially salmon in beurre blanc. Easy to prepare, delicious to eat, and full of healthy fiber and minerals from the pumpkin seeds, this is one of my favorite seasonal menu items.
Heat the olive oil over medium heat in a saucepot until hot. Add the shallot and carrot and cook until soft, roughly 3-5 minutes.
Add the remaining ingredients. Bring to a boil over high heat, cover, and reduce heat to low. Simmer for 45 minutes or until the rice is cooked and the broth is absorbed, stirring occasionally throughout the cooking process. Remove from heat, and serve.