Nutrition per serving may change if servings are adjusted.
1 (8¾ to 9 ounce) pouch cooked brown rice
1 cup frozen Italian-blend vegetables or frozen zucchini and yellow summer squash
¼ cup refrigerated reduced-fat basil pesto
2 tablespoons pine nuts or chopped walnuts, toasted (see Tip)
In a large microwave-safe bowl, combine brown rice and frozen vegetables. Cover bowl. Microwave on 100% power (high) for 4 to 5 minutes or until vegetables are crisp-tender and mixture is heated through, stirring once or twice during cooking. Stir in pesto.
Sprinkle with pine nuts to serve.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.