Title: Walnut pilaf
 Categories: Side dish, Wt-watchers
      Yield: 4 Servings
 
      2 oz Ca. walnuts, chopped
           - (reserve 4 halves
           - for garnish)
      4 c  Sliced mushrooms
    1/4 c  Minced onion
      4 oz Brown rice
  1 1/2 c  Low-sodium beef broth
           -OR- vegetable broth
      1 tb Balsamic vinegar
      2 ts Aromatic bitters
    1/2 ts Crushed dried rosemary
    1/2 ts Pepper
      2 tb Minced parsley
 
  Preheat oven to 350 F.  Spread walnuts evenly on a cookie sheet; bake
  10-12 minutes until fragrant and lightly toasted.  Set aside.
  
  Heat a large nonstick skillet over medium-high heat for 1 minute.  Add
  mushrooms and onion; cook, stirring often for about 10 minutes, until
  mushroom liquid has evaporated and onion is golden brown.
  
  Add rice, broth, vinegar, bitters, rosemary and pepper; bring to a
  boil. Reduce heat, cover and simmer 40 minutes until rice is tender
  and liquid is absorbed.
  
  Add reserved walnuts; toss to combine.  Sprinkle with parsley,
  garnish with walnut halves and serve.
  
  Each serving (1 cup) provides: * 1 FA, 2-1/4 V, 1/2 P, 1 B, 10 C.
  
  Per serving: * 231 cal, 6 g pro, 30 g car, * 10 g fat: 6 g poly, 2 g
  mono, 1 g sat * 10 g sod, 0 mg chol