Pecan Vegetable Pilaf Recipe

  • 2 cups fresh broccoli florets
  • 1 onion (medium)
  • 3 tablespoons Oil
  • 2 yellow squash
  • 1/2 teaspoon Salt
  • 1 carrot
  • 1/4 teaspoon pepper
  • 1 can chicken broth
  • 1/4 cup thinly sliced fresh basil
  • 2 tablespoons chopped pecans
  • 3/4 cup uncooked Long Grain Rice
  • 1/4 cup shredded Parmesan cheese
Cut onion in half, cut each half into thin slices. Coarsely chop squash, cut carrots into diagonal slices.

Sauté vegetables in hot oil in a large skillet over medium-high heat, 8 minutes or until tender. Sprinkle with salt and pepper. Remove from skillet. Bring chicken broth to boil in skillet, stir in rice. Cover and cook stirring occasionally for 20 minutes, or until liquid is absorbed and rice is tender. Stir in cooked vegetable mixture. Add basil, cheese and pecans.

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