Walnut Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Steam Rest
10 mins
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Total Time
25 mins
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Servings
4 servings
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Course
Side Dish
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Cuisine
South American, Brazilian
Walnut Rice
Description
Walnut Rice begins by sautéing onions and garlic or Brazilian sofrito in butter to build a savory base. The uncooked rice is then added and coated in butter before simmering steadily in stock to infuse flavors. During the cooking process, the pot remains covered without peeking to ensure even absorption of liquid and proper texture.
Meanwhile, walnuts are lightly roasted in a pan to enhance their aroma and crunchiness. After the rice finishes cooking, the last bit of butter and the toasted walnuts are stirred in, then the pot is covered and allowed to rest for about 10 minutes. This resting phase lets the rice steam and the flavors meld together.
The finished dish offers tender grains with a subtle buttery and nutty nuance from the walnuts. It complements proteins or vegetables as part of a balanced meal. The use of chicken stock adds depth, though vegetable stock or water can be used for milder flavor.
Ensuring the lid remains closed during cooking is crucial for proper texture. Adjust salt to taste at the start, roughly about 1 teaspoon per cup of dry rice. The resting period is important to finish cooking the rice and fully develop its texture.
Ingredients
- 1 cup rice uncooked
- 3 tbsp butter divided
- 1/2 onion diced
- 2 tsp Brazilian sofrito or 4 cloves of garlic, minced
- 1.5 cups chicken stock water OK too, or vegetable stock
- 1/2 cup walnuts roughly chopped
- salt about 1 tsp per cup of dry rice, to taste
Instructions
- In a medium sauce pan, melt 1 tbsp of butter.
- Add the onion and let it sautee until transparent, then, and garlic and sautee until fragrant and light gold.
- Then, add the rice, season with salt, give everything a little stir, and add in the stock. Bring to a gentle boil, cover and let simmer. No peaking! Leave that lid closed the whole time, and let it cook until all the liquid has been absorbed.
- While the rice is cooking, lightly roast the walnuts in a frying pan over medium heat. Toss a few minutes until they are fragrant and begin to toast, set aside.
- When the rice is done cooking, quickly open the pan, add in the last bit of butter, and the toasted walnuts and cover the pot again for the rice to rest in the steam and finish cooking. Let it sit covered about 10 minutes.
- After the 10 minutes of resting time, open the pan and stir to combine.
Bom Apetite!
Notes
- Keep the pot covered without opening during cooking to ensure rice absorbs moisture evenly.
- Roast walnuts lightly to bring out their natural aroma and crunch before stirring into the rice.
- Adjust salt seasoning to taste, about 1 teaspoon per cup of uncooked rice is a good starting point.
- After cooking, let rice rest covered for about 10 minutes to finish steaming and flavor melding.
- Use chicken stock for richer flavor or substitute with vegetable stock or water as preferred.
User Reviews
Overall Rating
5
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