Walnut Pilaf
Submitted by mump
Earthy brown rice pilaf with mushrooms, toasted walnuts, balsamic vinegar, and a splash of aromatic bitters. A savory, lighter side dish with bold flavor that pairs with just about anything.
YIELD
4 servingsPREP
15 minCOOK
60 minREADY
80 minThis pilaf punches well above its weight.
Brown rice simmers in beef broth with sautéed mushrooms and onions until every grain is plump and savory. A splash of balsamic vinegar and aromatic bitters (yes, the cocktail kind) add a complexity that’s hard to pin down but impossible to resist.
Toasted walnuts folded in at the end bring crunch, rosemary keeps it grounded, and a scatter of fresh parsley brightens the whole dish right before it hits the table.
Variations
- Use vegetable broth instead of beef stock to make this fully vegetarian.
- Try wild rice or a wild rice blend for even more nutty, chewy texture.
- Add a handful of dried cranberries with the walnuts for a sweet-tart holiday twist.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Spread walnuts evenly on a cookie sheet; bake 10 to 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.
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