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Walnutty Rice

This brown rice recipe was submitted by Dee Davis as a holiday recipe which her family enjoyed for many years with her wonderful vegetable stuffed squash. They’re a perfect match.

For a simpler everyday meal, this rice recipe is also delicious served with stir fried greens and simple mung dhal.

Total prep & cook time: 60 minutes

8 Servings

Nutrition Data, 100g Serving: 169 cal, 76 cal from fat, 9g fat, 21g carb, 3g protein, 2g fiber, 112mg sodium, 9g sugars, low cholesterol, good source manganese. Gluten free. Estimated glycemic load 10.

Ingredients:

1 1/2 cups brown rice
3 cups water
1 low sodium bouillon cube
1/4 tsp salt
1 Tbsp oil
1 med onion
1/2 cup raisins
1/4 tsp nutmeg
1/2 tsp coriander
2/3 cup walnuts

Directions:

Rinse rice and bring to a boil with bouillon cube and salt
Cook 30 minutes
Chop onion fine
Heat the oil on medium in fry pan, and sauté onion until transparent
Add onion, spices and raisins to the rice, cover and cook another 15 minutes
Chop walnuts coarsely and add to the rice when it is fully cooked. Let sit for 5 minutes

Cooking Tips:

Pecans are nice instead of walnuts. Both nuts are sweeter and more flavorful if they’re soaked first for 2 – 3 hours. Discard the soaking water.

A mild sweet onion is best in this recipe. Shallots are ideal, but rather expensive. Celery and carrots are a good substitute for onions - that’s what we did.

Currants will also work if you prefer them to raisins.

A wonderful variation is to add sautéed tender greens to the leftover rice for a second meal. Green Chard, Russian kale, Baby Pak Choy or Spinach will work.

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