Pilaf with walnuts

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

To make this vegetarian pilaf, you'll need long-grain rice, green onions, and chicken broth to simmer it in, giving it a flavorful finish. A few crushed walnuts will add extra flavor and crunch, making it a perfect holiday side dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup lightly salted chicken broth
1 cup of water
1 - 2 tbsp. l. olive oil
0.5 cup chopped green onions (white and green parts)
1 cup long-grain white rice
50 g dried figs
0.5 cups toasted chopped walnuts

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a saucepan over medium heat, bring the broth and water to a boil. Reduce the heat to low and keep the broth hot.
In another saucepan, heat the olive oil over medium heat. Add the green onions and sauté for about 3 minutes. Stir in the rice, season with salt and pepper to taste, and sauté for another 2 minutes. Pour in the hot broth and bring to a boil. Reduce the heat and cover the pan. Simmer until the liquid is absorbed and the rice is tender, about 20 minutes.