Savory Rice Pilaf

1 T. margarine
1 medium onion, chopped
1 green bell pepper, chopped
1 c. brown rice
2 t. fresh thyme
1 t. fresh rosemary
Salt to taste
1/4 t. pepper
2-1/2 c. reduced-sodium vegetable broth
1/3 c. toasted chopped pecans
Fresh rosemary sprigs for garnish

Melt margarine in large nonstick saucepan over medium heat. Saute onion, bell pepper, rice, thyme, rosemary, salt, and pepper until rice is toasted, about 8 minutes.

Stir in broth and pecans; bring to a boil. Reduce heat to medium-low. Cover and simmer until broth is absorbed, about 25 minutes. Remove from heat and let stand 5 minutes. Fluff with fork. Garnish with rosemary sprigs.

Serves 6.

Adapted from Eat to Beat High Blood Pressure, p. 120.