Brown Rice with Toasted Pecans

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)
Rate Recipe: 
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 34
cups
water
(415
mL)
1
cup
short-grain brown rice, uncooked
(190
g)
2 - 3
tablespoons
Shoyu or low-sodium soy sauce
(30 - 45
mL)
14
cup
pecan pieces
(27
g)
Directions: 
  1. Preheat oven to 350°F/177°C.
  2. Combine water and rice in sauce pan. Cover and cook over medium-high heat.
  3. When Vapo-Valve™ clicks, reduce heat to low and cook for 50 minutes.
  4. 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.
  5. Once the pecans are heated, place them in a small bowl and stir in the soy sauce.
  6. 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.
Nutritional Information per Serving
Calories: 
299
Total Fat: 
9g
Saturated Fat: 
1g
Cholesterol: 
0mg
Sodium: 
604mg
Total Carbs: 
56g
Dietary Fiber: 
5g
Sugar: 
1g
Protein: 
6g

Directions

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