Pecan Vegetable-Rice Medley |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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:
1. 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.
2. 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.
3. In a large bowl, toss rice and parsley. Serve vegetables over rice; top with toasted pecans. Yield: 6 servings.
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