Walnut pilaf
Yield: 4 Servings
Ingredients:
- 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.
Instructions:
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
