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Photo: Jason Wallis; Styling: Cindy Barr  

Brown Rice Pilaf with Pecans

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

  • Yield: Serves 4 (serving size: 1/2 cup)


  • 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 www.choosemyplate.gov.

Nutritional Information

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

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Brown Rice Pilaf with Pecans Recipe