Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

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.

Ivy Manning
Recipe by Cooking Light January 2014

Gallery

Jason Wallis; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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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 www.choosemyplate.gov.

Nutrition Facts

162 calories; fat 7.5g; saturated fat 0.7g; sodium 160mg.
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