RECIPE: Walnut Pilaf! Low Cal Low Carb

2 oz Ca. walnuts, chopped (reserve 4 halves for garnish)
4 cup Sliced mushrooms
1/4 cup Minced onion
4 oz Brown rice
1 1/2 cup Low-sodium beef broth or vegetable broth
1 Tbs Balsamic vinegar
2 tsp Aromatic bitters
1/2 tsp Crushed dried rosemary
1/2 tsp Pepper
2 Tbs Minced parsley

1 Preheat oven to 350 F. Spread walnuts evenly on a cookie sheet; bake 10-12 minutes until fragrant and lightly toasted. Set aside.
2 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.
3 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.
4 Add reserved walnuts; toss to combine. Sprinkle with parsley, garnish with walnut halves and serve.
5 Each serving (1 cup) provides: * 1 FA, 2-1/4 V, 1/2 P, 1 B, 10 C.
6 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
7 Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board)
8 Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

Servings: 4

Recipe Type
Side dish, Wt-watchers