Pecan Vegetable-Rice Medley

• 2 tablespoons vegetable oil, divided
• 1 cup pecan halves
• 2 cups cut fresh green beans (1-inch pieces)
• 1 medium sweet red pepper, cut into strips
• 1 cup fresh broccoli florets
• 1 small zucchini, sliced
• 1 small yellow summer squash, sliced
• 1 cup sliced fresh mushrooms
• 1 cup fresh snow peas
• 3 tablespoons water
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups hot cooked brown rice
• 1/4 cup minced fresh parsley

1. In a large skillet, heat 1 tablespoon oil; add pecans. Cook and stir for 3-4 minutes or until lightly toasted; remove and set aside.
2. In the same skillet, heat the remaining oil. Add the beans, red pepper and broccoli; stir-fry for 1 minute. Add the zucchini, yellow squash and mushrooms; stir-fry 2 minutes longer. Add the snow peas, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are crisp-tender.
3. In a large bowl, toss rice and parsley. Serve vegetables over rice; top with toasted pecans.

vegetable oil, pecan halves, green beans, sweet red pepper, fresh broccoli florets, zucchini, summer, mushrooms, fresh snow peas, water, italian seasoning, salt, pepper, hot cooked brown rice, fresh parsley

Taken from www.tasteofhome.com/recipes/pecan-vegetable-rice-medley/ (may not work)