Yield: Makes 6 servings.

1 tablespoon vegetable oil
2 cups coarsely chopped broccoli
2 medium carrots, julienned
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked brown rice (cooked in low-sodium chicken broth*)
1/2 cup chopped pecans, toasted**
1/2 cup shredded Parmesan cheese (optional)

Heat oil in large skillet over medium-high heat until hot. Add broccoli, carrots and onion. Cook and stir 5 to 7 minutes or until broccoli and carrots are tender and onion is beginning to brown. Add mushrooms, garlic, thyme, basil, salt and pepper. Cook and stir 2 to 3 minutes or until mushrooms are tender. Add rice and pecans; cook 1 to 2 minutes, stirring, until well blended and thoroughly heated. Just before serving sprinkle with cheese, if desired.

*For a vegetarian entree, cook brown rice in vegetable broth. **To toast pecans, place on baking sheet; bake 5 to 7 minutes in 350 degree oven, or until nuts are just beginning to darken and are fragrant.