Rosemary rice with walnuts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown basmati rice |
| 1¾ | cup | Water |
| ¼ | teaspoon | Sea salt |
| 1 | tablespoon | Olive oil (may be doubled) |
| 1 | medium | Onion; chopped |
| ½ | cup | Chopped celery |
| 1 | Garlic clove; minced | |
| ½ | cup | Small walnut pieces |
| 2½ | tablespoon | Chopped fresh rosemary |
| 1 | tablespoon | 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 ½ cup sliced mushrooms along with the walnuts.
* Source: Sandra Kocher, Spencer, Massachusetts * The Herb Companion, October/November 1993 * Typed for you by Karen Mintzias
Related recipes
- Apple walnut wild rice
- Broccoli and rice with walnuts
- Broccoli rice with walnuts
- Brown rice with onions, garlic, and walnuts
- Brown rice with onions~ garlic~ & walnuts
- Curried rice with chicken & walnuts
- Curried rice with chicken and walnuts
- Rice & pine nuts
- Rice pilaf with nuts
- Rice with garlic & pine nuts
- Rice with garlic and pine nuts
- Rosemary walnuts
- Rosemary walnuts or pecans
- Walnut rosemary quinoa
- Wild rice and orzo with toasted walnuts
- Wild rice with chestnuts
- Wild rice with grapes and toasted almonds
- Wild rice with pecans
- Wild rice with thyme and almonds
- Wild rice with walnuts and dates