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 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
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