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Wild Rice and Walnut Pilaf

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 2/3 cup rice mixture and 1 1/2 teaspoons walnuts)

Ingredients

  • 1 teaspoon butter
  • 1/4 cup finely chopped onion
  • 2 1/2 cups water
  • 3/4 cup long-grain brown and wild rice blend (such as Lundberg's)
  • 1/2 teaspoon salt, divided
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon olive oil
  • 2 tablespoons chopped walnuts, toasted

Nutrition Information

  • calories 177
  • caloriesfromfat 28 %
  • fat 5.5 g
  • satfat 1.2 g
  • monofat 1.8 g
  • polyfat 2.3 g
  • protein 3.5 g
  • carbohydrate 29 g
  • fiber 1.7 g
  • cholesterol 3 mg
  • iron 0.9 mg
  • sodium 308 mg
  • calcium 24 mg

How to Make It

  1. Melt butter in a small saucepan over medium heat. Add onion; cook 3 minutes, stirring frequently. Stir in water, rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed. Remove from heat; stir in 1/4 teaspoon salt, parsley, chives, juice, and oil. Sprinkle each serving with walnuts.