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Rosemary rice with walnuts

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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

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