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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 28%
  • Fat: 5.5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 2.3g
  • Protein: 3.5g
  • Carbohydrate: 29g
  • Fiber: 1.7g
  • Cholesterol: 3mg
  • Iron: 0.9mg
  • Sodium: 308mg
  • Calcium: 24mg

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

  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.
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