Sometimes, all you need is to throw a handful of ingredients into one pot and turn it into a scrumptious meal, with no need for extra pots and pans. One-pot meals are not only easier to make but also pack a punch with their flavors and aromas. And when you toss in some California walnuts while putting together a one-pot meal, you’re giving it an added boost of nutrition.
A handful of walnuts (28g) are packed with the essential fatty acid omega-3 ALA (2.5g) and have protein (4g) and fiber (2g). With their combination of excellent nutrients, it’s no surprise that walnuts can make your simple recipes an extravagant delight.
So, if you’ve been thinking about whipping up a no-mess, no-fuss but downright delicious one-pot meal this month, we’ve got you covered. Our recipes are not just easy to follow but also strike the perfect balance between taste and health. Ready to try it out for yourself?
California Walnut and Vegetable Stew
Ingredients
2 tablespoons oil
1 piece of cinnamon
3 green cardamom pods
3 cloves
2 bay leaves
Few curry leaves
1 small chopped onion
2 teaspoons chopped ginger
2 small cloves, minced garlic
½ teaspoon freshly cracked black pepper
1 large diced potato
1 diced carrot
3-4 green beans cut into 1″ pieces
½ cup green peas
1½ cups thin coconut milk
Salt to taste
½ cup thick coconut milk
½ cup California walnut halves
Preparations
1. Heat oil in a large pan. Add the whole spices (cinnamon, cardamom pods, and cloves) bay leaves, and curry leaves, and let them splutter.
2. Now add the onions, ginger and garlic. Sauté well till the onions turn soft and translucent. Then add cracked black pepper and mix well.
3. To this add vegetables, thin coconut milk and salt to taste. Cover and cook till the vegetables are soft for 10 mins and then add California walnuts.
4. While the vegetables are cooking, check the seasoning and add the thick coconut milk. Let it simmer for a couple more minutes or till heated through, but do not boil the stew after adding thick coconut milk.
5. Garnish with California walnuts and serve hot.
Prawn & California Walnuts Egg Fried Rice
Ingredients
200g brown basmati rice
1½ tablespoon toasted sesame oil
3 medium eggs, beaten
4 spring onions, sliced
100g frozen peas, defrosted
100g edamame beans
100g California Walnuts, chopped
200g raw king prawns
1 tablespoon fish sauce
Preparations
1. Cook the rice in boiling water for 25 minutes until tender, drain.
2. Heat ½ tablespoon oil in a large frying pan and add the egg, leave until just setting then stir to roughly scramble, remove and set aside.
3. Add the remaining oil to the pan and fry the spring onions, peas and beans for 3 minutes. Stir in the Walnuts and prawns and cook for 3 minutes until the prawns have turned pink throughout.
4. Add in the cooked rice and fish sauce and stir until heated through.
Cooks tip
For a speedy tip, try using 2 pouches of cooked brown or white basmati rice.
Mediterranean Cod & Rice Pot with California Walnuts
Ingredients
1 tablespoon olive oil
2 peppers, 1 red, 1 yellow, diced
1 onion, chopped
2 cloves garlic, crushed
175g wholegrain rice
600ml chicken stock
250g cherry tomatoes
100g spinach
50g California Walnuts, chopped
½ x 25g pack basil, shredded
4 x 120g cod fillets
Preparations
1. Heat the oil in a large frying pan and fry the peppers and onion for 5 minutes, add the garlic and fry for a further 2 minutes.
2. Add the rice and stock, cover with a lid and cook for 15 minutes. Add the tomatoes, cover and cook for 5 minutes. Season.
3. Stir in the spinach, Walnuts and basil and nestle in the cod, recover and cook for 5-7 minutes until the fish is cooked and the rice is tender.
Cooks tip
Try with salmon or hake fillets too.