Walnut Pilaf Recipe

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PIZZA, PASTA & RICE: WALNUT PILAF

walnuts

2	cup Fisher Chef's Naturals walnuts 20+, chopped (reserve 4 halves for garnish)
4	cups sliced mushrooms
1/4	cup minced onion
4	ounces brown rice
1 1/2	cups low sodium beef or vegetable broth
1	Tablespoon balsamic vinegar
2	teaspoons aromatic bitters
1/2	teaspoon crushed dried rosemary
1/2	teaspoon pepper
2	Tablespoons minced parsley

Preheat oven to 350° F. Spread walnuts evenly on a cookie sheet, bake 10-12 minutes until fragrant and lightly toasted. Set aside. Heat a large nonstick skillet over medium high heat for 1 minute. Add mushrooms and onion, cook, stirring often for about 10 mintues, until mushrooms' liquid has evaporated and onion is golden brown. Add rice, broth, vinegar, bitters, rosemary and pepper, bring to a boil. Reduce heat, cover and simmer 40 minutes until rice is tender and liquid is absorbed. Add reserved walnuts, toss to combine. Sprinkle with parsley, garnish with walnut halves and serve.

Yields: 4 servings

Source: USA Rice Federation and the Walnut Marketing Board of California

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