Brown Rice And Walnuts Recipes

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NUTTY BROWN RICE



Nutty Brown Rice image

Provided by Andrea Albin

Categories     Nut     Side     Christmas     Thanksgiving     Quick & Easy     Dinner     Christmas Eve     Brown Rice     Nutmeg     Simmer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

4 cups water
1 1/2 cups short-grain brown rice
3 tablespoons unsalted butter
1 1/4 cups mixed nuts, chopped
1/4 teaspoon grated nutmeg

Steps:

  • Bring water to a boil in a heavy medium saucepan. Add rice and 1/4 teaspoon salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes. Drain in a sieve.
  • Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes.
  • Add rice and nutmeg to skillet and toss to coat.

BROWN RICE AND WALNUTS



Brown Rice and Walnuts image

Make and share this Brown Rice and Walnuts recipe from Food.com.

Provided by Audrey M

Categories     Brown Rice

Time 37m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup uncooked brown rice
2 tablespoons walnut pieces
1/2 cup finely chopped red bell pepper
1/4 cup frozen green pea, thawed
1/4 teaspoon salt

Steps:

  • Cook the rice using the package directions, omitting the salt and margarine.
  • Meanwhile, heat a small skillet over medium-high heat.
  • Dry-roast the walnuts for 4 minutes, or until beginning to lightly brown, stirring constantly.
  • Transfer the walnuts to a sheet of aluminum foil or a plate to prevent overcooking.
  • When the rice is tender, stir in the walnuts and the remaining ingredients.

Nutrition Facts : Calories 120.8, Fat 3.1, SaturatedFat 0.4, Sodium 157.5, Carbohydrate 20.7, Fiber 1.8, Sugar 1.6, Protein 3

BROWN RICE WITH HAZELNUTS



Brown Rice with Hazelnuts image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

1 cup chopped hazelnuts (recommended: Diamond) available on baking aisle
3 cups chicken stock
2 tablespoons butter or extra-virgin olive oil
1 1/2 cups brown rice (recommended: Uncle Ben?s or Near East)
2 tablespoons chopped flat-leaf parsley

Steps:

  • Toast nuts in a small pan over low heat then remove from heat and reserve.
  • Bring 3 cups stock and 2 tablespoons butter to a boil. Add rice, stir, then return to boil, cover and reduce heat. Simmer rice 17 to18 minutes, until tender and liquid is absorbed. Remove from heat. Add nuts and parsley as you fluff rice with fork. Transfer to serving dish.

WILD RICE, WALNUT, AND CRANBERRY DRESSING



Wild Rice, Walnut, and Cranberry Dressing image

For guests who prefer rice dressings to bread stuffings, this version, studded with toasted walnuts and dried cranberries, is a welcome addition to the holiday table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h15m

Number Of Ingredients 8

2 tablespoons unsalted butter
1 large onion (2 cups), finely chopped
4 garlic cloves, minced
Kosher salt and freshly ground pepper
2 boxes (6 ounces each) wild-rice blend (discard seasoning packets)
1 1/2 cups toasted walnuts, broken into small pieces
1/2 cup dried cranberries
1/2 cup finely chopped fresh flat-leaf parsley

Steps:

  • In a large saucepan with a tight-fitting lid, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened and golden brown, about 8 minutes. Add garlic; cook until fragrant, about 1 minute. Season generously with salt and pepper.
  • Add 3 cups water; bring to a boil. Stir in wild-rice blend. Return to a boil; reduce heat to a simmer. Cover; cook over low heat until rice has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, for 10 minutes.
  • Transfer rice to a large bowl. Stir in walnuts, cranberries, and parsley; season again with salt and pepper. Serve immediately, or hold at room temperature for up to 5 hours.

Nutrition Facts : Calories 332 g, Fat 16 g, Protein 8 g

WALNUT RICE



Walnut Rice image

"I always get compliments whenever I serve it, and there are never any leftovers. The short prep and cooking time is just an added bonus." -Vera Whisner of Elkton, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

2/3 cup chopped walnuts
1/3 cup chopped onion
1 tablespoon sesame seeds
1/4 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons butter
1-1/2 cups hot water
2 tablespoons soy sauce
1-1/2 cups frozen broccoli florets
1 cup uncooked instant rice

Steps:

  • In a large skillet, saute the walnuts, onion, sesame seeds, salt and garlic powder in butter until onion is tender and sesame seeds are golden brown. Add water and soy sauce; bring to a boil. Stir in broccoli and rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender.

Nutrition Facts : Calories 320 calories, Fat 22g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 677mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.

WALNUT APPLE RICE



Walnut Apple Rice image

"I have been making this delicious rice dish for many years and get requests for the recipe often," writes Janice Mitchell of Aurora, Colorado. "It's easy to fix when you are in a hurry and goes well with pork dishes."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1 small onion, chopped
1 celery rib, chopped
2 tablespoons butter, softened
1 cup water
1 cup apple cider or juice
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups uncooked instant rice
1 small apple, chopped
1/2 cup chopped walnuts

Steps:

  • In a large saucepan, saute onion and celery in butter for 3-4 minutes or until tender. Add the water, cider, salt and cinnamon; bring to a boil. Stir in the rice, apple and walnuts. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 173 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 232mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.

BROWN RICE AND CHICKEN STIR-FRY WITH EDAMAME AND WALNUTS



Brown Rice and Chicken Stir-Fry with Edamame and Walnuts image

Categories     Bean     Chicken     Nut     Poultry     Rice     Soy     Stir-Fry     High Fiber     Walnut     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

1/2 cup coarsely chopped walnuts
4 tablespoons tamari soy sauce* or low-sodium soy sauce
2 skinless boneless chicken breast halves, thinly sliced crosswise
1 teaspoon honey
4 teaspoons oriental sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
1 1/2 cups short-grain brown rice, cooked according to package directions, cooled
2 cups shelled cooked edamame beans (from about 26 ounces of pods)
2/3 cup chopped green onions
*Tamari soy sauce is available at specialty and natural foods stores and some supermarkets nationwide.

Steps:

  • Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)
  • Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.
  • Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.

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