Photo: Jason Wallis; Styling: Cindy Barr
Sauteed leek and shiitake mushrooms along with toasted pecans lend additional flavor and crunch to this quick side dish of Brown Rice Pilaf with Pecans.
Serves 4 (serving size: 1/2 cup)
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1 (8.8-ounce) package precooked whole-grain brown rice blend (such as Uncle Ben's)
2 teaspoons olive oil
1 thinly sliced leek (white and light green parts only)
2 cups sliced shiitake mushroom caps
1/4 cup water
3 tablespoons chopped toasted pecans
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat whole-grain brown rice blend according to the package directions. Heat a large skillet over medium heat. Add olive oil to pan; swirl to coat. Add sliced leek and sliced shiitake mushroom caps, and sauté for 4 minutes or until tender, stirring occasionally. Add water, scraping pan to loosen browned bits. Stir in cooked rice, chopped toasted pecans, salt, and freshly ground black pepper.
Fat 7.5 g
Satfat 0.7 g
Sodium 160 mg