Home > Recipes > Pecan Vegetable-Rice Medley

Pecan Vegetable-Rice Medley Recipe

Photo by: Taste of Home

"Colorful vegetables and toasted pecans make this a lovely dish to serve company. it takes a litle time to prepare the veggies, but you can cut them ahead and store in the refrigerator until cooking time. In the summer, I serve this dish on the side with burgers."

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6 Servings
Prep: 25 min. Cook: 15 min.

Ingredients

2 tablespoons vegetable oil, divided
1 cup pecan halves
2 cups cut fresh green beans (1-inch pieces)
1 medium sweet red pepper, cut into strips
1 cup fresh broccoli florets
1 small zucchini, sliced
1 small yellow summer squash, sliced
1 cup sliced fresh mushrooms
1 cup fresh snow peas
3 tablespoons water
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 cups hot cooked brown rice
1/4 cup minced fresh parsley

Directions

In a large skillet, heat 1 tablespoon oil; add pecans. Cook and stir for 3-4 minutes or until lightly toasted; remove and set aside.
In the same skillet, heat the remaining oil. Add the beans, red pepper and broccoli; stir-fry for 1 minute. Add the zucchini, yellow squash and mushrooms; stir-fry 2 minutes longer. Add the snow peas, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are crisp-tender.
In a large bowl, toss rice and parsley. Serve vegetables over rice; top with toasted pecans. Yield: 6 servings.

Pecan Vegetable-Rice Medley published in Taste of Home December/January 2008, p40