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Pecan Vegetable Rice Medley

the.instructor's picture
  Vegetable oil 2 Tablespoon, divided
  Pecan halves 1 Cup (16 tbs)
  Cut green beans 2 Cup (32 tbs) (Fresh, 1 Inch Pieces)
  Sweet red pepper 1 Medium, cut into strips
  Fresh broccoli florets 1 Cup (16 tbs)
  Zucchini 1 Small, sliced
  Yellow summer squash 1 Small, sliced
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Fresh snow peas 1 Cup (16 tbs)
  Water 3 Tablespoon
  Italian seasoning 2 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Hot cooked brown rice 3 Cup (48 tbs)
  Minced fresh parsley 1⁄4 Cup (4 tbs)

In a large skillet, heat 1 tablespoon oil; add the pecans.
Cook and stir for 3-4 minutes or until lightly toasted; remove and set aside.
In same skillet, heat the remaining oil.
Add the green beans, red pepper and broccoli; stir-fry for 1 minute.
Add 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 the rice and parsley.

Recipe Summary

Main Dish
Rice, Vegetable

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2188 Calories from Fat 1113

% Daily Value*

Total Fat 131 g202%

Saturated Fat 13.3 g66.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3339.4 mg139.1%

Total Carbohydrates 229 g76.3%

Dietary Fiber 49 g196%

Sugars 35.6 g

Protein 49 g99%

Vitamin A 173% Vitamin C 911.6%

Calcium 40.8% Iron 79.3%

*Based on a 2000 Calorie diet

Pecan Vegetable Rice Medley Recipe