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Walnut Pilaf

 

22

Yield

4

servings

Prep

15

min

Cook

60

min

Ready

80

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

2 ounces walnuts
chopped, (reserve 4 halves for garnish)
4 cups mushrooms
sliced
¼ cup onions
minced
4 ounces brown rice
1 ½ cups beef stock
low-sodium
1 tablespoon balsamic vinegar
2 teaspoons aromatic bitters
*
½ teaspoon rosemary leaves
dried, crushed
*
½ teaspoon black pepper
2 tablespoons parsley leaves
minced

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 16630% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 186mg 8%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 16g
Vitamin A 3% Vitamin C 7%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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