Photo: Jason Wallis; Styling: Cindy Barr 
Serves 4 (serving size: 1/2 cup)

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.

How to Make It

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.

Chef's Notes

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

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Ratings & Reviews

jwebb321's Review

February 08, 2015
The perfect side dish with fish. Really yummy.

LDombeck's Review

March 29, 2014
quick, easy, good! my son loved it.

Napes77's Review

February 16, 2014
We loved this! I used more pecans, but other than that followed the recipe exactly. Delicious!

steponme's Review

January 22, 2014
The rice is quick, simple and delicious.