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Pecan Vegetable-Rice Medley

 Pecan Vegetable-Rice Medley
"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."
6 ServingsPrep: 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;

2 of 2

Pecan Vegetable-Rice Medley (continued)

Directions (continued)

  • top with toasted pecans. Yield: 6 servings.
Nutritional Facts: 1-1/2 cup equals 318 calories, 19 g fat (2 g saturated fat), 0 cholesterol, 410 mg sodium, 34 g carbohydrate, 7 g fiber, 7 g protein.