Walnutty Rice, Brown Rice Holiday Recipe

Served as a side dish for vegetable stuffed winter squash

Walnutty Rice

This brown rice recipe was submitted by Dee Davis as a holiday recipe which her family enjoyed for many years with her wonderful vegetable stuffed squash. Try it with pecans!

For a simpler everyday meal, this rice recipe is also delicious served with stir fried greens and simple mung dhal.

A wonderful variation is to mix in sautéed tender baby greens to the leftover walnutty rice for another meal.

Total prep & cook time: 60 minutes

8 Servings

Nutrition Data, 100g Serving: 169 cal, 76 cal from fat, 9g fat, 21g carb, 3g protein, 2g fiber, 112mg sodium, 9g sugars, low cholesterol, good source manganese. Gluten free. Estimated glycemic load 10.


  • 1 1/2 cups brown rice
  • 3 cups water
  • 1 low sodium bouillon cube
  • 1/4 tsp salt
  • 1 Tbsp oil
  • 1 med onion
  • 1/2 cup raisins
  • 1/4 tsp nutmeg
  • 1/2 tsp coriander
  • 2/3 cup walnuts
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  1. Rinse rice and bring to a boil with bouillon cube and salt
  2. Cook 30 minutes
  3. Chop onion fine
  4. Heat the oil on medium in fry pan, and sauté onion until transparent
  5. Add onion, spices and raisins to the rice, cover and cook another 15 minutes
  6. Chop walnuts coarsely and add to the rice when it is fully cooked. Let sit for 5 minutes

Recipe Tips:

Pecans are nice instead of walnuts. Both nuts are sweeter and more flavorful if they're soaked first for 2 - 3 hours. Discard the soaking water.

A mild sweet onion is best in this recipe. Shallots are ideal, but rather expensive. Celery and carrots are a good substitute for onions - that's what we did.

Currants will also work if you prefer them to raisins.

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