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Long Grain Rice with Spring Veggies and Toasted Pecans

Mary Carter
  • minutes
  • Serves 8 to 10

INGREDIENTS

1 cup

long-grain rice

2 tbsp

canola oil, divided

3 cups

water, divided

1/2

red pepper, diced

1/2

yellow pepper, diced

4

tender carrots, peeled and diced

3

green onions, finely chopped

1/2 cup

parsley, finely chopped

1/2 tsp

salt, divided

1 cup

pecans, chopped

1 tbsp

butter