Creamy Coconut and Veggie Brown Rice Pilaf with Honey Roasted Pecans


Recipe by Selena Sharpless from The Nutritious Kitchen 

Serves 6

1 c pecans (chopped)
1 tsp honey
1 c quick cooking brown rice
1 1⁄2 c water
1 1⁄2 c canned coconut milk (lite; divided)
1 c Greek yogurt (plain)
1 tbsp olive oil or coconut oil (melted)
2 tsp garlic powder
sea salt and pepper (to taste)


Preheat oven to 350 degrees and toss pecans with honey and optional salt.

Spread onto a baking sheet and roast for 5 minutes.

Toss the pecans and roast for an additional 2-3 minutes.

Set aside and allow to cool once done.


Place rice, 1 ½ cups water and 1 cup of coconut milk in large pot and bring to boil.

Once boiling, reduce heat to medium low and continue to cook for 10-12 minutes, or until rice has absorbed liquid.

While rice is cooking, whisk together remaining 1/2 cup coconut milk, Greek yogurt and oil.

Microwave Libby’s® Whole Kernel Sweet Corn, Libby’s® Sweet Peas and Libby’s® Cut Green Beans separately for two minutes.

Once rice is done cooking, pour in coconut Greek yogurt mixture, vegetables and seasonings.

Stir until well combined then serve and top with roasted pecans.