Walnut Rice Recipe
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Walnut Rice Recipe

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“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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

320 calories: 1 cup, 22g fat (6g saturated fat), 23mg cholesterol, 677mg sodium, 25g carbohydrate (1g sugars, 2g fiber), 9g protein .


  1. 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. Yield: 4 servings.
Originally published as Walnut Rice in Simple & Delicious September/October 2008, p23

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Reviewed Dec. 25, 2015

"This was a really good side dish that I served with the Cranberry Pineapple Pork Chops from the same issue. The only change I made was to use chicken broth instead of water because I had an open can to use up."

Reviewed Aug. 27, 2008

"this is really good with instant brown rice. You have to cook it on the stove after it boils for 5 minutes. Great taste."

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