Pecan Vegetable-Rice Medley Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
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.
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