---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Walnut Pilaf
  Categories: Side dish, Wt-watchers
       Yield: 4 servings
  
       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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