Vegetarian Rosemary Rice with Walnuts

[Guest guest]

Vegetarian Rosemary Rice with Walnuts

 

1 c. brown basmati rice

1 3/4 cs. water

1/4 tsp. sea salt

1 tbsp. olive oil (may be doubled)

1 medium onion, chopped

1/2 c. chopped celery

1 garlic clove; minced

1/2 c. 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.