Walnut Pilaf
Yield
4 servingsPrep
15 minCook
60 minReady
80 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
walnuts
chopped, (reserve 4 halves for garnish) |
|
| 946 | ml |
mushrooms
sliced |
|
| 59 | ml |
onions
minced |
|
| 115.6 | ml/g |
brown rice
|
|
| 355 | ml |
beef stock
low-sodium |
|
| 15 | ml |
balsamic vinegar
|
|
| 1E+1 | ml |
aromatic bitters
|
* |
| 2.5 | ml |
rosemary leaves
dried, crushed |
|
| 2.5 | ml |
black pepper
|
|
| 3E+1 | ml |
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.
