Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Brown basmati rice 1/2 c Chopped celery
1 3/4 c Water 1 Garlic clove; minced
1/4 ts Sea salt 1/2 c Small walnut pieces
1 tb Olive oil (may be doubled) 2 1/2 tb Chopped fresh rosemary
1 md Onion; chopped 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

Browse by categories