Just a touch of toasted walnut oil, a sprinkling of chopped fresh herbs, and a handful of nuts transform simple rice into a special side dish.
2 3/4 cups water
1/4 cup dry white wine
3/4 teaspoon salt
1 1/2 cups uncooked long-grain rice
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup walnuts, toasted and chopped
2 tablespoons toasted walnut oil
1/4 teaspoon freshly ground black pepper
How to Make It
Bring first 3 ingredients to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat. Stir in parsley, walnuts, walnut oil, and pepper.
My familiy enjoyed the rice. It did not have as much flavor as I expected, but it may be because I used walnut oil rather than "toasted" walnut oil. Next time, I will have to find a "toasted" version. Also used Saki because I realized I did not have any dry white wine. The rice came out fluffy not sticky, maybe because of the wine.
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