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Walnut Pilaf

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

60 min

Ready

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

Ingredients

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

Amount Measure Ingredient Features
57.8 ml/g walnuts
chopped, (reserve 4 halves for garnish)
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946 ml mushrooms
sliced
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59 ml onions
minced
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115.6 ml/g brown rice
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355 ml beef stock
low-sodium
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15 ml balsamic vinegar
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1E+1 ml aromatic bitters
*
2.5 ml rosemary leaves
dried, crushed
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2.5 ml black pepper
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3E+1 ml parsley leaves
minced
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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 Arrow up button

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 16630% 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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