Brown Rice Pilaf with Pecans

Brown Rice Pilaf with Pecans Recipe
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)

Recipe from

Cooking Light

Nutritional Information

Calories 162
Fat 7.5 g
Satfat 0.7 g
Sodium 160 mg


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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ivy Manning,

Cooking Light

January 2014
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