Walnut Pilaf

Walnut Pilaf Category Rice 
Views 435 
Ingredients And Procedures

2 oz Ca. walnuts, chopped

- (reserve 4 halves - for garnish) 4 c Sliced mushrooms

1/4 c Minced onion

4 oz Brown rice

1 1/2 c Low-sodium beef broth

-OR- vegetable broth 1 tb Balsamic vinegar

2 ts Aromatic bitters

1/2 ts Crushed dried rosemary

1/2 ts Pepper

2 tb Minced parsley

Preheat oven to 350 F. Spread walnuts evenly on a cookie sheet; bake 10-12 minutes until fragrant and lightly toasted. Set aside.

Heat a large nonstick skillet over medium-high heat for 1 minute. Add mushrooms and onion; cook, stirring often for about 10 minutes, until mushroom liquid has evaporated and onion is golden brown. Add rice, broth, vinegar, bitters, rosemary and pepper; bring to a boil. Reduce heat, cover and simmer 40 minutes until rice is tender and liquid is absorbed. Add reserved walnuts; toss to combine. Sprinkle with parsley, garnish with walnut halves and serve. Each serving (1 cup) provides: * 1 FA, 2-1/4 V, 1/2 P, 1 B, 10 C. Per serving: * 231 cal, 6 g pro, 30 g car, * 10 g fat: 6 g poly, 2 g mono, 1 g sat * 10 g sod, 0 mg chol Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

Rate this recipe!
1   2   3  4   5  
Post a comment
Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):

Comments :