Rosemary Rice With Walnuts Recipe

Rosemary Rice With Walnuts Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1 cup: Brown basmati rice,
1 3/4 cup: Water,
1/4 tsp: Sea salt,
1 tbsp: Olive oil, may be doubled
1 medium: Onion, chopped
1/2 cup: Chopped celery,
1: Garlic clove, minced
1/2 cup: Small walnut pieces,
2 1/2 tbsp: Chopped fresh rosemary,
1 tbsp: Tamari or shoyu,

Directions:
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


Source from luhu.jp

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