Walnut Rice Recipe
Walnut Rice Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“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
Recommended: 30 Fall Harvest Salads
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

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

  • 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
  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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Reviews forWalnut Rice

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katlaydee3 User ID: 3741999 240190
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."

MY REVIEW
bamma8 User ID: 1097248 122474
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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