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Delicious dish and nutritious!


  • 4 ounces chopped pecans
  • 1 tablespoon and 1 teaspoon canola oil, divided
  • 1½ cups diced celery
  • 1½ cups diced onions
  • 1 medium red apple, such as Jonathan or Gala, halved, cored, and diced (about 1½ cups total)
  • 2 cups hot cooked brown rice
  • 1 cup hot cooked wild rice
  • ½ cup dried cranberries
  • 1 medium jalapeno pepper, seeded (if desired) and finely chopped OR ¼ tsp. dried pepper flakes
  • 1½ tablespoons chopped fresh sage or 1½ teaspoons dried rubbed sage
  • ¾ teaspoon salt



Heat a large skillet over medium-high heat. Add the pecans and cook 2-3 minutes or until beginning to brown, stirring frequently. Set aside on separate plate.

Heat 1 teaspoon of the oil over medium heat. Cook the celery and onions 8 minutes stirring occasionally.

Add the apples and cook 4 minutes or until tender crisp.

Stir in the pecans and the remaining ingredients and cook 3-4 minutes or until the rice mixture is heated, stirring occasionally.

CHEF’S NOTES: Use any of your favorite nuts in place of the pecans. Or leave them out if someone is allergic.

Meeting Your MyPlate Goals: Food Groups Amount/Serving Grains 1 oz. Vegetables ¼ cup Fruits ¼ cup Dairy - Protein ½ oz.

About this Recipe
  • Serves: 12
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
Submitted By
Chef Solus Approved!
This recipe was reviewed by our dietitians and has received our Chef Solus Two Thumbs Up Approval!
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