Walnutty Rice, Brown Rice Holiday Recipe
Served as a side dish for vegetable stuffed winter squash
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. Try it with pecans!
For a simpler everyday meal, this rice recipe is also delicious served with stir fried greens and simple mung dhal.
A wonderful variation is to mix in sautéed tender baby greens to the leftover walnutty rice for another meal.
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
Recipe 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.
Your comments & questions help improve our recipes, so don't be shy! Contact Us
