In medium saucepan, combine broth and rice; bring to a boil. Reduce heat; simmer, covered, 45-55 minutes or until desired tenderness. Drain.
Meanwhile, in large skillet heat oil over medium heat. Add mushrooms, carrots, onions and garlic; salt and pepper to taste. Sauté until carrots are tender (about 10 minutes).
Stir vegetables and toasted walnuts into cooked and drained rice.
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