Walnut Pilaf

80 minutes Prep: 15 minutes Cook: 60 minutes

166 calories per serving view nutrition facts

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2	ounces	walnuts	chopped, (reserve 4 halves for garnish)
4	cups	mushrooms	sliced
1/4	cup	onion	minced
4	ounces	rice, brown
1 1/2	cups	beef broth	low-sodium
1	tablespoon	balsamic vinegar
2	teaspoons	aromatic bitters
1/2	teaspoon	rosemary leaves	dried, crushed
1/2	teaspoon	black pepper
2	tablespoons	parsley leaves	minced

Preheat oven to 350 degrees 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.

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Serving Size 206g

Amount per Serving

Calories 166 30% of calories from fat