Yield: Makes 6 servings.

1 tablespoon butter
1 medium onion, finely chopped
1 cup thinly sliced Shiitake or button mushrooms
1 clove garlic, minced
1 medium red or yellow bell pepper, chopped
3 cups cooked rice (cooked in beef broth)
3/4 cup coarsely chopped toasted pecans*
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Heat butter in large skillet over medium-high heat until hot. Add onion, mushrooms and garlic. Cook and stir 3 to 5 minutes or until onion is tender. Add red bell pepper cook and stir 1 to 2 minutes. Add rice, pecans, thyme, salt and pepper. Cook and stir 2 to 3 minutes or until thoroughly heated.