Walnut Pilaf Recipe
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Ingredients : Walnut Pilaf Recipe
2 oz Ca. walnuts, chopped
- (reserve 4 halves
- for garnish)
4 cup Sliced mushrooms
1/4 cup Minced onion
4 oz Brown rice
1 1/2 cup Low-sodium beef broth
-OR- vegetable broth
1 tbsp Balsamic vinegar
2 tsp Aromatic bitters
1/2 tsp Crushed dried rosemary
1/2 tsp Pepper
2 tbsp 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
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