Vegetable Brown Rice with toasted pecans

Olive Oil 

Onion, 1/2

Celery, 2 Stalks

Minced Garlic, 2 TSP

Brown Rice, 1 CUP

Carrots, 2 Large

Parsley, 1-2 TBSP

Bay Leaf

Water

Vegetable bouillon, 3 Cubes

Toasted Pecans, 1 Cup

Salt and Pepper

Tonight's dinner is an impromptu dish of leftover veg, brown rice, and toasted pecans. It took close to an hour which was longer than I planned because the rice took over 40 minutes to cook. 

Used one deep skillet, stovetop

To start

Sauté in 

Olive oil 

Half an Onion, chopped. I had a red onion so that's what I used.

Next, add in 

Celery, 2 stalks, chopped, including the leaves and

Minced Garlic, 2 TSP.

Next I added 

1 CUP Brown Rice and toasted it gently about a minute after mixing with the veg

Then

4 CUPS Water

Cover and cook on medium heat

As this began cooking, I chopped up 

2 Large Carrots

1-2 TBSP Chopped Curly Parsley

1 Bay Leaf

Added the carrots and parsley and bay leaf, mixing well. 

Cover again.

At this point I began checking the rice and veg every 5 minutes or so. Around 20 minutes I added 

3 Maggi vegetable bouillon cubes. 

Heat oven to 350F

Place pecans on a baking sheet.

I just used what was left in a bag which was over 1 CUP Pecans

My baking sheet is dark black so I cooked them 4 minutes, flipped and cooked 2 minutes more. 

I set aside the pecans until the end.

It took over 40 minutes to cook the brown rice and I added an extra 

1 CUP of water to ensure it cooked completely.

At the end, when nearly all the water was absorbed, I removed the cover and added

1/2 TSP Black Pepper and 

SALT to taste.

Remove the Bay Leaf.

Add the chopped, toasted pecans and cook another 5 minutes allowing the last of the water to absorb.