Brown Rice Pilaf with Pecans

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.

Yield: Serves 4 (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 162
  • Fat: 7.5g
  • Saturated fat: 0.7g
  • Sodium: 160mg

Ingredients

  • 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

Preparation

  1. 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.
Note:

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 www.choosemyplate.gov.

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