Wild Rice Pilaf

In a large sauce pan Heat oil over medium high heat and sauté onion, and carrot for 5-7 minutes or until the onion becomes translucent. Add rice water and salt to the pan and bring to a boil. Once boiling reduce heat to low, cover and cook for 50 minutes to an hour. The rice should be tender, and water dissipated. You may however need to drain the last little bit. Add peas, pepper and stir to incorporate. Serve with scallions on top.