Creamy Coconut and Veggie Brown Rice Pilaf with Honey Roasted Pecans


By Selena Sharpless with The Nutritious Kitchen 

Serves 6

1 c chopped pecans
1 tsp honey
1 c quick cooking brown rice*
1 1⁄2 c water
1 1⁄2 c lite canned coconut milk (divided)
1 c plain greek yogurt
1 tbsp olive oil or coconut oil (melted)
1 can (15 oz.) Libby’s® Cut Green Beans
2 tsp garlic powder
sea salt + 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 a large pot and bring to a boil.

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

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

Microwave corn, peas and green beans separately for two minutes.

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

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