Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 oz Ca. walnuts, chopped -OR- vegetable broth
- (reserve 4 halves 1 tb Balsamic vinegar
- for garnish) 2 ts Aromatic bitters
4 c Sliced mushrooms 1/2 ts Crushed dried rosemary
1/4 c Minced onion 1/2 ts Pepper
4 oz Brown rice 2 tb Minced parsley
1 1/2 c Low-sodium beef broth

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

Browse by categories