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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."
  • Total Time
    Prep: 25 min. Cook: 15 min.
  • Makes
    6 servings


  • 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


  • 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.
Nutrition Facts
1-1/2 cups: 318 calories, 19g fat (2g saturated fat), 0 cholesterol, 410mg sodium, 34g carbohydrate (5g sugars, 7g fiber), 7g protein.

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