- In a medium saucepan bring broth to boiling. Add rice; cover and simmer 35 to 45 minutes or until tender and all of the liquid is absorbed.
- Meanwhile, in a large nonstick skillet cook walnuts over medium-high heat 5 to 6 minutes or just until light golden. Remove from skillet; set aside. Melt butter in same skillet over medium heat. Add onion; stir. Reduce heat to medium-low; cook, stirring occasionally, until onion is light golden, about 15 minutes.
- Rinse fillets; pat dry with paper towels. Season with salt and pepper to taste. Push onion slices to edge of pan; raise heat to medium-high. Add fillets; cook 5 minutes per side. Reduce heat to medium; cook, covered, 6 to 8 minutes more or until fish flakes easily with a fork.
- Fluff rice with a fork. Stir in walnuts and parsley; season with salt and pepper to taste. Serve fillets and onion slices with rice.
View all nutritional information
Calories 275, Calories Fat 54, Total Fat 6g, Saturated Fat 2g, Cholesterol 75mg, Sodium 302mg, Carbohydrate 30g, Protein 25g
|Calories (fat) extra||19|
|Total Fat (extra)||9|
|Saturated Fat (extra)||10|
|Vitamin C (extra)||12|