Walnut Pilaf

• 2 ounces walnuts chopped, (reserve 4 halves for garnish)
• 4 cups mushrooms sliced
• 1/4 cup onions minced
• 4 ounces brown rice
• 1 1/2 cups beef stock low-sodium
• 1 tablespoon balsamic vinegar
• 2 teaspoons aromatic bitters
• 1/2 teaspoon rosemary leaves dried, crushed
• 1/2 teaspoon black pepper
• 2 tablespoons parsley leaves minced

1. Preheat oven to 350F (180C).
2. Spread walnuts evenly on a cookie sheet; bake 10 to 12 minutes until fragrant and lightly toasted.
3. Set aside.
4. Heat a large nonstick skillet over medium-high heat for 1 minute.
5. Add mushrooms and onion; cook, stirring often for about 10 minutes, until mushroom liquid has evaporated and onion is golden brown.
6. Add rice, broth, vinegar, bitters, rosemary and pepper; bring to a boil.
7. Reduce heat, cover and simmer 40 minutes until rice is tender and liquid is absorbed.
8. Add reserved walnuts; toss to combine.
9. Sprinkle with parsley, garnish with walnut halves and serve.

walnuts, mushrooms, onions, brown rice, beef stock, balsamic vinegar, aromatic bitters, rosemary, black pepper, parsley

Taken from recipeland.com/recipe/v/walnut-pilaf-45164 (may not work)