| previous | next |
Title: Rosemary Rice with Walnuts
Categories: Side Vegetarian Vegan
Yield: 4 Servings
| 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 Herbal Companion, October/November 1993 Typed for you by Karen Mintzias
| previous | next |