Walnut Pilaf

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Source: Foodista.com – The Cooking Encyclopedia Everyone Can Edit

  • 2 ounces walnuts, chopped (reserve 4 halves for garnish)
  • 4 cups Sliced mushrooms
  • 1 cup Minced onion
  • 4 ounces Brown rice
  • 1 cup Low-sodium beef broth OR- vegetable broth
  • 1 tablespoon Balsamic vinegar
  • 2 teaspoons Aromatic bitters
  • 1 teaspoon Crushed dried rosemary
  • 1 teaspoon Pepper
  • 2 tablespoons 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.
  4. Reduce heat, cover and simmer 40 minutes until rice is tender and liquid is absorbed.
  5. Add reserved walnuts; toss to combine. Sprinkle with parsley, garnish with walnut halves and serve.

Filed under: Side Dishes,

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