Recipe - Walnut Pilaf

2 ounce Ca. walnuts, chopped
(reserve 4 halves
for garnish)
4 cup Sliced mushrooms
One fourth cup Minced onion
4 ounce Brown rice
1 One half cup Lowsodium beef broth
OR vegetable broth
1 tablespoon Balsamic vinegar
2 teaspoon Aromatic bitters
One half teaspoon Crushed dried rosemary
One half teaspoon Pepper
2 tablespoon Minced parsley

Preheat oven to 350 F. Spread walnuts evenly on a cookie sheet; bake
1012 minutes until fragrant and lightly toasted. Set aside.

Heat a large nonstick skillet over mediumhigh 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, 2One fourth V, One half 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