Walnut-Lemon Rice Pilaf
cup coarsely chopped walnuts
small yellow sweet pepper, cut in bite-size strips
cloves garlic, minced
teaspoons olive oil
8.8 ounce package cooked brown rice
cup coarsely chopped Italian (flat-leaf) parsley
teaspoon finely shredded lemon peel
tablespoons lemon juice
- In large dry skillet heat walnuts over medium heat 3 to 5 minutes or until lightly toasted, stirring frequently. Remove from skillet; set aside. In same skillet cook sweet pepper, onion, and garlic in hot oil over medium heat 5 minutes or just until tender, stirring occasionally.
- Add rice to skillet. Cook and stir to heat through. Stir in nuts, parsley, lemon peel and juice, and 1/4 teaspoon salt. Makes 4 side-dish servings.
Nutrition Facts(Walnut-Lemon Rice Pilaf)
- Per serving:
- 238 kcal cal.,
- 14 g fat
- (1 g sat. fat,
- 7 g polyunsaturated fat,
- 3 g monounsatured fat),
- 152 mg sodium,
- 26 g carb.,
- 2 g fiber,
- 2 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet