 |
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
- - - - - - - - - - - - - - - - - -
|
