Walnut Pilaf

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.