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Walnut and Rice Pilaf

From: Diamond Nuts

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Ingredients

  • 1 cup chopped Diamond Walnuts
  • ¼ cup butter or margarine
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 cup long grain white rice
  • ¼ teaspoon tarragon
  • 14 ½ oz. can chicken broth

Directions

In medium saucepan, Sauté walnuts in butter for 5 minutes or until lightly toasted, stirring constantly.
Remove walnuts; set aside.
In same saucepan, Sauté onion and garlic; stir in rice and tarragon.
Blend in chicken broth.
Bring to a boil, cover and reduce heat; simmer 20 minutes.
Stir in walnuts.

Makes 4 to 6 servings.


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