Walnut Rice

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

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Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 30%
  • Fat: 8g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 5.3g
  • Protein: 4.1g
  • Carbohydrate: 38g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 2.3mg
  • Sodium: 300mg
  • Calcium: 22mg

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. 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.
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