| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Sami |
Side dish, Wt-watchers |
4 |
Servings |
INGREDIENTS
| 2 |
oz |
Ca. walnuts, chopped (reserve 4 halves for garnish) |
| 4 |
c |
Sliced mushrooms |
| 1/4 |
c |
Minced onion |
| 4 |
oz |
Brown rice |
| 1 1/2 |
c |
Low-sodium beef broth OR- vegetable broth |
| 1 |
tb |
Balsamic vinegar |
| 2 |
ts |
Aromatic bitters |
| 1/2 |
ts |
Crushed dried rosemary |
| 1/2 |
ts |
Pepper |
| 2 |
tb |
Minced parsley |
INSTRUCTIONS
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 minutes, until
mushroom 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.
Each serving (1 cup) provides:
* 1 FA, 2-1/4 V, 1/2 P, 1 B, 10 C.
Per serving:
* 231 cal, 6 g pro, 30 g car,
* 10 g fat: 6 g poly, 2 g mono, 1 g sat
* 10 g sod, 0 mg chol
Source: Wonderful World of Walnuts & Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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