Walnut Rice

  • dory92064 Posted: 06/11/10
    Worthy of a Special Occasion

    Rice had a nice light, fragant flavor. Also added some fresh chopped mint along with the parsley. Would make again. Served with grilled lamb chops and glazed baby bok choy.

  • bonniebp Posted: 09/12/09
    Worthy of a Special Occasion

    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.


More From Cooking Light