*  Exported from  MasterCook  *

                        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
 


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