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Pecan Vegetable Rice Medley Recipe
|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)|
|Italian seasoning||2 Teaspoon|
|Hot cooked brown rice||3 Cup (48 tbs)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2168 Calories from Fat 1111
% Daily Value*
Total Fat 131 g201.5%
Saturated Fat 13.2 g66.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3334.9 mg139%
Total Carbohydrates 226 g75.3%
Dietary Fiber 48.1 g192.4%
Sugars 34.1 g
Protein 47 g93.4%
Vitamin A 173% Vitamin C 908.4%
Calcium 40.6% Iron 76.8%
*Based on a 2000 Calorie diet
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.