Walnut Garlic Rice
"I love to prepare this for weekend lunch !"
- Ready In:
- 15mins
- Ingredients:
- 10
- Yields:
-
1 medium sized bowl
ingredients
- 2 cups cooked long grain rice (leftovers will do)
- 1⁄2 cup walnuts, coarsely chopped
- 1 big onion, finely chopped
- 8 dried garlic, peeled and finely chopped
- salt
- 2 teaspoons black pepper
- 2 bay leaves
- 1 tablespoon vinegar
- 1 tablespoon soy sauce
- 1 1⁄2 tablespoons oil
directions
- Heat oil in an open heavy base non sticking skillet or pan.
- Add bay leaves, onions, garlic and saute till the raw smell is gone.
- Add walnuts, salt, black pepper powder and saute for a minute or so.
- Add vinegar, soy sauce and stir well.
- Add rice and toss gently to get an even coating.
- Serve warm!
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Reviews
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This recipe seemed to be missing something. The amount of oil was too much, and it made the rice rather sticky and greasy. A tastier, and possibly healthier substitution would be to use about 1 to 2 tsp butter instead of the 1 1/2 tbsp oil for the saute. You could also garnish with chopped corriander (cilantro) leaves for a little more flavour. -
It''s wonderful! I love the sound of the walnuts cracking in the mouth! -
I loved this dish!!! I was just looking for a filling recipe that consisted of things in my pantry so I was very surprised at how much everyone loved this dish! If you like spicy food, I really recomend adding some diced jalopenos. Another great tip to make this a main dish is to add some salad shrimp to it. I think this is such a versatile recipe that compliments so many meals, and you can really get creative with it and spice it up however you like. I love how quick it was to make and how convenient it is since I always have these ingredients on hand. I highly recomend this dish to anyone! -
A terrific and Unique side dish. I was trying to find a garlic rice recipe that tasted similar to some I had in a Thai restaurant recently. This came very close in taste (although there were no walnuts in the restaurant's version). I chickened out on using 8 cloves of garlic and used 2 very large ones. It was fine, but I think I could have used one more clove. I also used rice vinegar which should be a must in this! I also used much less black pepper than is called for as I just felt it would overpower it. The end product was delicious. I had my neighbor try it and she loved it too..she said that you could also substitute diced water chesnuts for the walnuts (a good idea!). Even my 8 year old dauther loved it. Thanks for posting this. Oh, and I thought the oil amount was fine...it keeps the rice from getting sticky and pasty. I used Canola oil which is considered healthy.
Tweaks
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A terrific and Unique side dish. I was trying to find a garlic rice recipe that tasted similar to some I had in a Thai restaurant recently. This came very close in taste (although there were no walnuts in the restaurant's version). I chickened out on using 8 cloves of garlic and used 2 very large ones. It was fine, but I think I could have used one more clove. I also used rice vinegar which should be a must in this! I also used much less black pepper than is called for as I just felt it would overpower it. The end product was delicious. I had my neighbor try it and she loved it too..she said that you could also substitute diced water chesnuts for the walnuts (a good idea!). Even my 8 year old dauther loved it. Thanks for posting this. Oh, and I thought the oil amount was fine...it keeps the rice from getting sticky and pasty. I used Canola oil which is considered healthy.
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This recipe seemed to be missing something. The amount of oil was too much, and it made the rice rather sticky and greasy. A tastier, and possibly healthier substitution would be to use about 1 to 2 tsp butter instead of the 1 1/2 tbsp oil for the saute. You could also garnish with chopped corriander (cilantro) leaves for a little more flavour.
RECIPE SUBMITTED BY
Mini Ravindran
United Arab Emirates
A people's person who never entertains one thing in life -- larger than life EGO of people.
My hobbies are numerous and diverse. They range from being an avid reader to decorating home, loving cats, embroidery, painting, writing poems and letters to friends, endless thinking, collecting candles, music, trying various cuisines and reaching out to people.
I love cooking and devising ways to smash set patterns of cooking. I do not like over use of spices in the cooking and am dead against using readymade or canned ingredients.
Cooking is my favourite prescription for busting all the stress that I accumulate in the work place.
