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.
Cooking Light JANUARY 2014
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.
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