Rice with pecans 'n' peppers

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20 min


55 min


10 servings

Rice with pecans 'n' peppers

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  • 1 cup mix of wild and brown rice
  • 3 cups cold water
  • 1/2 tsp salt
  • 1/3 cup coarsely chopped pecans
  • 2 tbsp butter
  • 1/2 cup finely chopped sweet red bell pepper
  • 4 green onions , thinly sliced
  • salt and fresh black pepper


  • Rinse rice in cold water. Then place both kinds in a saucepan with cold water and salt. Cover and bring to a boil. Reduce heat and simmer gently, covered, until tender, from 35 to 45 minutes.
  • Meanwhile, stir pecans in a small ungreased frying pan set over medium heat. When fragrant and hot, remove pecans from pan and set aside. Add butter, red pepper and onions to pan and sauté about 3 minutes. When rice is tender, drain off excess water. Then stir in pecans, red pepper and onions. Add salt and pepper to taste and serve.

Nutrition (per serving)

  • Calories
  • 182,
  • Protein
  • 3.1 g,
  • Carbohydrates
  • 30.2 g,
  • Fat
  • 5.4 g,
  • Fibre
  • 1.6 g,