Corn And Pecan Pilaf
|Instant brown rice||1⁄2 Cup (8 tbs), uncooked (Such As Uncle Ben'S)|
|Chopped onion||1 Cup (16 tbs) (About 1 Medium)|
|Frozen whole-kernel corn||3⁄4 Cup (12 tbs), thawed|
|Dried basil||1⁄2 Teaspoon|
|Finely chopped fresh parsley||1⁄3 Cup (5.33 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs), toasted|
|Yogurt based spread||2 Teaspoon (Such As Brummel & Brown)|
1. Cook rice according to package directions, omitting salt and fat.
2. Meanwhile, coat a large nonstick skillet with cooking spray; add onion, and cook 5 to 6 minutes or until brown. Add corn and basil; cook 2 minutes, stirring constantly. Remove from heat; add rice, parsley, pecans, yogurt-based spread, and salt. Toss gently.