Walnut Rice

Ingredients

• 190 g (1 cup)uncooked rice
• 43 g (3 tbsp), dividedbutter
• ½onion, diced
• 10 ml (2 tsp) Brazilian sofrito, or 4 clovesgarlic, minced
• 360 ml (1½ cups)chicken or vegetable stock (or water)
• 60 g (½ cup)walnuts, roughly chopped
• To taste (about 1 tsp per cup of dry rice)salt

Instructions

1. 1

   Melt the butter

   Melt 1 tbsp of the butter in a medium saucepan.

2. 2

   Soften the aromatics

   Add the diced onion and cook until transparent. Add the Brazilian sofrito or minced garlic and cook until fragrant and lightly golden.

3. 3

   Cook the rice

   Add the rice and salt, stir briefly, then pour in the stock. Bring to a gentle boil, cover and simmer until all the liquid has been absorbed. Keep the lid closed while it cooks.

4. 4

   Toast the walnuts

   While the rice cooks, toast the walnuts in a frying pan over medium heat, tossing them for a few minutes until fragrant and beginning to colour. Set them aside.

5. 5

   Rest the rice

   When the rice is cooked, open the saucepan briefly and add the remaining butter and toasted walnuts. Cover again and leave the rice to rest in the steam for about 10 minutes.

6. 6

   Stir and serve

   After the 10-minute rest, uncover the saucepan and stir to combine.

What is Brazilian walnut rice?

Rice is a familiar staple in Brazilian cooking, and this version turns it into a celebratory side with butter, aromatics and walnuts. The nuts bring a toasted, earthy contrast to the soft grains.

This recipe keeps the preparation simple: the rice cooks in stock, then gets its walnuts and final butter during the resting stage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 352 calories, 6g protein, 40g carbs, 19g fat.

Most of the carbohydrates come from the rice, while butter and walnuts supply much of the fat; the rice and walnuts contribute a modest amount of protein. Pair a serving with vegetables and a protein-rich main for a more balanced plate.

The aromatic base

Onion: cook it in the first tablespoon of butter until transparent so its flavour mellows before the rice goes in.

Sofrito or garlic: Brazilian sofrito provides a ready-made aromatic base; minced garlic is the stated alternative. Cook it only until fragrant and lightly golden.

Keep the lid closed

Once the stock reaches a gentle boil, cover the pan and let the rice simmer without peeking. Keeping the lid on holds in the steam needed to cook the grains as the liquid absorbs.

Use a gentle simmer rather than a vigorous boil, which can make the liquid evaporate too quickly.

Toast for texture

Walnuts: toast them in a dry frying pan over medium heat, tossing for a few minutes until aromatic and just beginning to colour.

Watch closely near the end, as nuts can go from toasted to scorched quickly. Set them aside so they are ready to fold into the finished rice.

Let it rest

The covered 10-minute rest gives the rice time to finish in its own steam. Adding the remaining butter and walnuts just before resting helps distribute their flavour without cooking the nuts for too long.

After resting, stir gently to bring the walnuts through the rice while keeping the grains intact.

Serving ideas

Serve this rice with turkey or a meat roast for a holiday meal. Its buttery, nutty flavour also pairs well with roasted vegetables or a simple green side.

If the rest of the meal is rich, offer a crisp salad or simply cooked vegetables alongside it.

Recipe notes & tips

• Measure the stock before cooking so it is ready to add after the rice is stirred into the aromatics.
• Keep the simmer gentle and resist lifting the lid while the rice cooks.
• Toss the walnuts frequently so they toast evenly in the frying pan.
• Add the remaining butter and walnuts as soon as the rice has absorbed its liquid.
• Let the rice rest covered for the full 10 minutes before stirring.

Variations

• Use vegetable stock: choose it instead of chicken stock for a vegetable-based version.
• Use water: substitute water for the stock as the recipe allows.
• Choose garlic: use 4 minced cloves in place of the Brazilian sofrito.
• Make it more nutty: reserve a few toasted walnut pieces to scatter over the top at serving.
• Add fresh herbs: stir chopped parsley through the rice just before serving.

Common mistakes to avoid

• Lifting the lid: steam escapes and interrupts cooking; keep the saucepan covered until the liquid is absorbed.
• Boiling too hard: the stock may evaporate too quickly; bring it to a gentle boil, then simmer.
• Overtoasting the walnuts: they can scorch quickly; toss them over medium heat and remove them as soon as they are fragrant and lightly coloured.
• Skipping the rest: the rice may not finish steaming evenly; leave it covered for about 10 minutes.
• Stirring too early: the grains can break up; wait until the covered rest is complete.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat until piping hot, adding a small splash of water if the rice seems dry.

Frequently asked questions