From Cooking Light, September 2008. Again, 1/4 cup of walnuts is divided among 8 servings. Just be sure to limit your serving size to 2/3 cup.
2 3/4 cups water
1/4 cup dry white wine
Pinch of Kosher salt
1 1/2 cups uncooked long-grain white rice
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup walnuts, toasted and chopped
2 tablespoons toasted walnut oil
1/4 teaspoon freshly ground black pepper
1. Bring first 3 ingredients to a boil in a medium saucepan; add rice. Cover, reduce heat and simmer 20 minutes or until liquid is absorbed. Remove from heat. Stir in parsley, walnuts, walnut oil and pepper. Makes 8 servings.