Yield: 4 servings
|1 cup||Brown basmati rice|
|¼ teaspoon||Sea salt|
|1 tablespoon||Olive oil (may be doubled)|
|1 medium||Onion; chopped|
|½ cup||Chopped celery|
|1 \N||Garlic clove; minced|
|½ cup||Small walnut pieces|
|2½ tablespoon||Chopped fresh rosemary|
|1 tablespoon||Tamari or shoyu|
Wash and drain the rice and place it in a heavy saucepan over medium heat. Let the rice dry out somewhat and begin to toast lightly, then add the water and salt. Bring to the boil, boil for 1 minute, then cover and cook over low heat without stirring for 40 minutes. Let the rice rest for 10 minutes before removing the lid. Fluff the rice with a rice paddle or fork.
While the rice is cooking, heat the oil in a skillet and add the onion, celery, and garlic. Saute for 3 to 4 minutes. Add the walnuts and rosemary and saute about 5 minutes longer. Add the tamari or shoyu and mix well. Combine the sauteed mixture with the rice.
Serve immediately or reheat in a casserole.
Variation: Add ½ cup sliced mushrooms along with the walnuts.
* Source: Sandra Kocher, Spencer, Massachusetts * The Herb Companion, October/November 1993 * Typed for you by Karen Mintzias