Place rice, broth, mushrooms, garlic, olive oil, salt, pepper and tarragon in pot with tight-fitting lid and bring to a boil. Reduce heat and simmer for 45 min. Remove from heat and let sit covered for 10 minutes.
While rice is sitting, steam the chopped carrots. Add carrots, sliced green onions and pecans to the rice. Mix well and enjoy.Servings: 4