Walnut pilaf

4 servings

Ingredients

Quantity Ingredient
2 ounces Ca. walnuts, chopped (reserve 4 halves for garnish)
4 cups Sliced mushrooms
¼ cup Minced onion
4 ounces Brown rice
1½ cup Low-sodium beef broth OR- vegetable broth
1 tablespoon Balsamic vinegar
2 teaspoons Aromatic bitters
½ teaspoon Crushed dried rosemary
½ teaspoon Pepper
2 tablespoons Minced parsley

Directions

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, 2-¼ V, ½ 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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