Side view of nutty vegetable rice pilaf on a large serving platter.

Nutty Vegetable Pilaf

  • Servings
    6

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cups broccoli, coarsely chopped
  • 2 medium carrots, julienned
  • 1 medium onion, chopped
  • 1 cup fresh mushrooms, sliced
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon dried basil leaves
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 cups cooked brown rice (cooked in low-sodium vegetable broth)
  • ½ cup chopped pecans, toasted
  • ½ cup Parmesan cheese, shredded (optional)

Directions

  • Heat oil in large skillet over medium-high heat until hot. Add broccoli, carrots and onion. Cook and stir 5 to 7 minutes or until broccoli and carrots are tender and onion is beginning to brown.
  • Add mushrooms, garlic, thyme, basil, salt and pepper. Cook and stir 2 to 3 minutes or until mushrooms are tender. Add rice and pecans; cook 1 to 2 minutes, stirring, until well blended and thoroughly heated.
  • Just before serving sprinkle with cheese, if desired.

Recipe Notes

To toast pecans, place on baking sheet; bake 5 to 7 minutes in 350 degree oven, or until nuts are just beginning to darken and are fragrant.

Nutrition Facts

  • Calories 243
  • Total Fat 10g
  • Sodium 215mg
  • Carbohydrates 34g
  • Dietary Fiber 3g
  • Protein 5g