Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light November 2003

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Credit: Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary test

Yield:
4 servings (serving size: 2/3 cup rice mixture and 1 1/2 teaspoons walnuts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

177 calories; calories from fat 28%; fat 5.5g; saturated fat 1.2g; mono fat 1.8g; poly fat 2.3g; protein 3.5g; carbohydrates 29g; fiber 1.7g; cholesterol 3mg; iron 0.9mg; sodium 308mg; calcium 24mg.
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