Ingredients
1 cup chopped pecans
1 tablespoon honey
1 cup quick-cooking brown rice
1 1/2 cup water
1 can (13.5 oz.) coconut milk, divided
1 cup plain Greek yogurt
1 tablespoon olive or coconut oil
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15 oz.) Libby's Sweet Peas, drained
1 cup chopped pecans
1 tablespoon honey
1 cup quick-cooking brown rice
1 1/2 cup water
1 can (13.5 oz.) coconut milk, divided
1 cup plain Greek yogurt
1 tablespoon olive or coconut oil
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15 oz.) Libby's Sweet Peas, drained
Instructions
1. Preheat oven 350°F. Toss pecans with honey on baking sheet. Roast 5 minutes. Remove and toss; roast additional 3 minutes. Set aside and allow to cool.
2. Place rice, water and 1/2 cup of coconut milk in large pot and bring to boil. Once boiling, reduce heat to simmer. Cook 10-12 minutes, or until rice has absorbed liquid.
3. In mixing bowl, whisk together remaining coconut milk, yogurt and oil. Mix in corn and peas.
4. Once rice is done, add to vegetable mixture and gently stir until combined. Serve topped with roasted pecans.
1. Preheat oven 350°F. Toss pecans with honey on baking sheet. Roast 5 minutes. Remove and toss; roast additional 3 minutes. Set aside and allow to cool.
2. Place rice, water and 1/2 cup of coconut milk in large pot and bring to boil. Once boiling, reduce heat to simmer. Cook 10-12 minutes, or until rice has absorbed liquid.
3. In mixing bowl, whisk together remaining coconut milk, yogurt and oil. Mix in corn and peas.
4. Once rice is done, add to vegetable mixture and gently stir until combined. Serve topped with roasted pecans.
