Walnut Rice

2 Reviews
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Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
8 servings (serving size: 2/3 cup)
By Julianna Grimes
September 2008
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 243
  • Caloriesfromfat 30%
  • Fat 8g
  • Satfat 0.8g
  • Monofat 1.6g
  • Polyfat 5.3g
  • Protein 4.1g
  • Carbohydrate 38g
  • Fiber 1g
  • Cholesterol 0.0mg
  • Iron 2.3mg
  • Sodium 300mg
  • Calcium 22mg

How to Make It

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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Ratings & Reviews

dory92064's Review

bonniebp
June 11, 2010
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's Review

dory92064
September 12, 2009
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.
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