Ingredients

• 1/2  cup coarsely chopped walnuts
• 1  small yellow sweet pepper, cut in bite-size strips
• 1/2  a small red onion, cut in slivers
• 2  cloves garlic, minced
• 2  tsp. olive oil
• 1  8.8-oz. pouch cooked brown rice
• 1/4  cup coarsely chopped Italian (flat-leaf) parsley
• 1/2  tsp. finely shredded lemon peel
• 2  Tbsp. lemon juice

Directions

1. 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.

2. 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.