Walnut Pilaf

Name: Walnut Pilaf
Ingredients: 2 ounces walnuts chopped, (reserve 4 halves for garnish); 4 cups mushrooms sliced; 1/4 cup onions minced; 4 ounces brown rice; 1 1/2 cups beef stock low-sodium; 1 tablespoon balsamic vinegar; 2 teaspoons aromatic bitters; 1/2 teaspoon rosemary leaves dried, crushed; 1/2 teaspoon black pepper; 2 tablespoons parsley leaves minced

10 ingredients

9 steps

Ingredients

2 ounces walnuts chopped, (reserve 4 halves for garnish)
4 cups mushrooms sliced
1/4 cup onions minced
4 ounces brown rice
1 1/2 cups beef stock low-sodium
1 tablespoon balsamic vinegar
2 teaspoons aromatic bitters
1/2 teaspoon rosemary leaves dried, crushed
1/2 teaspoon black pepper
2 tablespoons parsley leaves minced

Directions

1

Preheat oven to 350F (180C).
2

Spread walnuts evenly on a cookie sheet; bake 10 to 12 minutes until fragrant and lightly toasted.
3

Set aside.
4

Heat a large nonstick skillet over medium-high heat for 1 minute.
5

Add mushrooms and onion; cook, stirring often for about 10 minutes, until mushroom liquid has evaporated and onion is golden brown.
6

Add rice, broth, vinegar, bitters, rosemary and pepper; bring to a boil.
7

Reduce heat, cover and simmer 40 minutes until rice is tender and liquid is absorbed.
8

Add reserved walnuts; toss to combine.
9

Sprinkle with parsley, garnish with walnut halves and serve.