Pecan Vegetable-Rice Medley

Name: Pecan Vegetable-Rice Medley
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters fresh broccoli florets; 710 milliliters hot cooked brown rice; 473 milliliters cut fresh green beans (1-inch pieces); 237 milliliters sliced fresh mushrooms; 59 milliliters minced fresh parsley; 2 teaspoons Italian seasoning; 237 milliliters pecan halves; 1 teaspoons pepper; 1 medium sweet red pepper, cut into strips; 1 teaspoon salt; 237 milliliters fresh snow peas; 2 Tbsps vegetable oil, divided; 3 Tbsps water; 1 small yellow summer squash, sliced; 1 small zucchini, sliced

Pecan Vegetable-Rice Medley could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 6. One serving contains 305 calories, 7g of protein, and 18g of fat. A mixture of summer squash, brown rice, parsley, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 40 minutes.

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.

Ingredients you will need

Pecans

Cooking Oil

Equipment you will use

Frying Pan

In the same skillet, heat the remaining oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the beans, red pepper and broccoli; stir-fry for 1 minute.

Ingredients you will need

Red Pepper

Broccoli

Beans

Add the zucchini, yellow squash and mushrooms; stir-fry 2 minutes longer.

Ingredients you will need

Yellow Squash

Mushrooms

Zucchini

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.

Ingredients you will need

Italian Seasoning