Rosemary rice with walnuts

 
                         ROSEMARY RICE WITH WALNUTS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Side Dish                        Vegetarian
                 Seasonings
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Brown basmati rice
    1 3/4   c            Water
      1/4   ts           Sea salt
    1       tb           Olive oil (may be doubled)
    1       md           Onion -- chopped
      1/2   c            Chopped celery
    1                    Garlic clove -- minced
      1/2   c            Small walnut pieces
    2 1/2   tb           Chopped fresh rosemary
    1       tb           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 1/2 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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