2 cups cooked brown rice
½ cup pecans, coarsely chopped
3 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
2 tablespoons unsalted butter, cut into small pieces
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
- Toast pecans in a dry skillet over medium heat for 3 – 5 minutes, until fragrant.
- Add toasted pecans, herbs, butter, salt and pepper into the rice, stirring to combine. Serve.
An Oldways recipe and photo. Karen Mansur, Oldways and the Whole Grains Council
Total Fat: 16 g
(Saturated Fat: 4.5 g)
Sodium: 240 mg
Carbohydrate: 25 g
Fiber: 3 g
Protein: 4 g