Prep:
5 minutes
Total:
55 minutes
Makes:
3 servings, approximately 1 cup each
Utensil:
1 Qt./.9 L Sauce Pan with Cover
small mixing bowl
Cookie Sheet (12 ½ x 15 ½)
Contributed By:
Katherine Lawrence
Cooking instructor, VegNews TV chef, and nutrition instructor for T. Colin Campbell Foundation's eCornell program in Plant Based Nutrition
Ingredients
Recipe Description:
Although this recipe may sound plain, it is rich with savory flavor and surprisingly satisfying. I've been known to eat this for breakfast by itself! It is also a great dinner accompaniment to sautéed greens and cooked black beans.
1
cup
short-grain brown rice, uncooked
(190
g)
1⁄4
cup
pecan pieces
(27
g)
Directions:
- Preheat oven to 350°F/177°C.
- Combine water and rice in sauce pan. Cover and cook over medium-high heat.
- When Vapo-Valve™ clicks, reduce heat to low and cook for 50 minutes.
- Place pecan pieces on a cookie sheet and place in the oven for 4 - 5 minutes. Watch pecans to make sure they don't burn.
- Once the pecans are heated, place them in a small bowl and stir in the soy sauce.
- When rice is finished cooking, move to a bowl and stir in the pecans and remaining soy sauce. Cover with a plate to keep the rice moist until eating.
Directions
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