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)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Maureen Callahan,

November 2003