Rosemary rice with walnuts

Yield: 4 servings

Measure Ingredient
1 cup Brown basmati rice
1¾ cup Water
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

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