Rosemary Rice with Walnuts

[Guest guest]

Rosemary Rice with Walnuts

 

1 cup brown basmati rice

1 3/4 cups 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 tbsps. chopped fresh rosemary

1 tbsp. 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.

Makes 4 servings.