Pecan Vegetable-Rice Medley Recipe

Pecan Vegetable-Rice Medley Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"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."

[X]

Rate Pecan Vegetable-Rice Medley Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pecan Vegetable-Rice Medley Recipe

Prep: 25 min. Cook: 15 min.

Yield: 6 Servings

25 15 40

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.

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