Walnut Rice Pilaf


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Add some crunch to your rice pilaf recipe by adding walnuts.

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  • 1 C. chopped walnuts
  • 1/4 C. butter or margarine
  • 1 C. chopped onion
  • 1 clove garlic minced
  • 1 C. long-grain white rice
  • 1/4 tsp. tarragon
  • 14-1/2 oz. can chicken broth

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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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