Walnut Rice

Walnut Rice Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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.

Yield:

8 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 243
Caloriesfromfat 30 %
Fat 8 g
Satfat 0.8 g
Monofat 1.6 g
Polyfat 5.3 g
Protein 4.1 g
Carbohydrate 38 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 2.3 mg
Sodium 300 mg
Calcium 22 mg

Ingredients

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

Preparation

1. 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.

Note:

Julianna Grimes,

September 2008
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