Ingredients
1/4 cup walnut pieces
2 teaspoons olive oil
2 shallots, finely chopped
1 cup mix of long-grain and wild rice
Coarse salt and ground pepper
Fresh flat-leaf parsley, chopped, for garnish (optional)
Preparation
Heat a medium saucepan with a lid over medium. Add walnuts, and toast, tossing, until lightly browned and fragrant, 4 to 6 minutes. Remove walnuts; set aside.
In same saucepan, heat oil over medium-low. Add shallots; cook until translucent, 2 to 4 minutes. Add rice mix and 2 cups water; season with salt and pepper. Bring to a boil. Cover, and reduce heat to medium-low; cook until tender and liquid has been absorbed, about 25 minutes. Fluff with a fork. Serve, topped with walnuts and, if desired, parsley.
