Shelly's Recipe

RICE PILAF WITH WALNUTS

Category: Rice/Risotto

1 small onion, diced
1 tablespoon olive oil
1 stalk celery, diced
2 carrots, diced
1/2 green pepper, diced
1/2 cup green peas
1 tomato, seeded and diced
1 cup rice
2 cups chicken stock
Salt and pepper
1/8 cup toasted walnuts
1/4 cup fresh parsley, chopped

Saute onion, celery, carrots, green pepper in olive oil for 2-3 minutes until onion is translucent. Add rice, chicken stock, and tomato (and peas, if you must). Bring to a boil and let simmer, covered for about 20 minutes (or until rice is tender and liquid is all absorbed). Fluff with a fork and stir in toasted walnuts and parsley. Season with salt and pepper (I used homemade chicken stock, but if you use powdered go easy on the salt). Serves 4