Mushroom Pecan Rice

Combine uncooked brown rice and water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the water is fully absorbed, about 40 to 45 minutes.

While the rice cooks, spread the pecans in a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly browned. Remove from heat and set aside.

Finely dice the onion and green pepper, and slice or chop the mushrooms into uniform pieces.

Heat olive oil in a large skillet over medium heat, add the diced onion and green pepper, and sauté until softened, about 4 to 5 minutes.

Add the mushrooms to the skillet and continue to sauté, stirring occasionally, until the mushrooms release their moisture and become golden brown.

Season the vegetable mixture with garlic powder, onion powder, and a pinch of nutmeg, stirring well to evenly distribute the spices.

Fold the cooked brown rice into the skillet with the sautéed vegetables, stirring gently to combine all ingredients and allow the flavors to meld over low heat for 2 to 3 minutes.

Remove the skillet from heat, fold in the toasted pecans, drizzle with a small amount of olive oil if desired, and serve warm as a small plate or snack.