Preheat oven to 350 F. Spread walnuts evenly on a cookie sheet; bake 10-12 minutes until fragrant and lightly toasted. Set aside.

Heat a large nonstick skillet over medium-high heat for 1 minute. Add mushrooms and onion; cook, stirring often for about 10 minutes, until mushroom liquid has evaporated and onion is golden brown.

Add rice, broth, vinegar, bitters, rosemary and pepper; bring to a boil. Reduce heat, cover and simmer 40 minutes until rice is tender and liquid is absorbed.

Add reserved walnuts; toss to combine. Sprinkle with parsley, garnish with walnut halves and serve.

Each serving (1 cup) provides: * 1 Fa, 2-1/4 V, 1/2 P, 1 B, 10 C.

Per serving: * 231 cal, 6 g pro, 30 g car, * 10 g fat: 6 g poly, 2 g mono, 1 g sat * 10 g sod, 0 mg chol

(Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board)

Reprinted with permission from Usa Rice Council Electronic format courtesy of Karen Mintzias