Title: Walnut Pilaf
Categories: Side dish, Wt-watchers
Yield: 4 servings
2 oz Ca. walnuts, chopped
- (reserve 4 halves
- for garnish)
4 c Sliced mushrooms
1/4 c Minced onion
4 oz Brown rice
1 1/2 c Low-sodium beef broth
-OR- vegetable broth
1 tb Balsamic vinegar
2 ts Aromatic bitters
1/2 ts Crushed dried rosemary
1/2 ts Pepper
2 tb Minced parsley
Preheat oven to 350 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.
Each serving (1 cup) provides:
* 1 FA, 2-1/4 V, 1/2 P, 1 B, 10 C.
Per serving:
* 231 cal, 6 g pro, 30 g car,
* 10 g fat: 6 g poly, 2 g mono, 1 g sat
* 10 g sod, 0 mg chol
Source: Wonderful World of Walnuts & Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
