1/3 c. each sliced almonds and sunflower kernels
1 tbsp. sesame seeds
1/3 c. shredded carrots
1/4 tsp. red pepper flakes
1 tbsp. butter
3 c. cooked brown rice
2 tbsp. snipped fresh parsley

Cook almonds, sunflower kernels, sesame seeds, carrots and pepper flakes in butter in a large skillet over medium high heat until almonds are lightly browned. Add cooked rice and parsley; stir until thoroughly heated.