Rosemary Rice With Walnuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Seasonings, Side dish, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | c | Brown basmati rice |
| 1 3/4 | c | Water |
| 1/4 | t | Sea salt |
| 1 | T | Olive oil, may be doubled |
| 1 | Onion, chopped | |
| 1/2 | c | Chopped celery |
| 1 | Garlic clove, minced | |
| 1/2 | c | Small walnut pieces |
| 2 1/2 | T | Chopped fresh rosemary |
| 1 | T | 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 112
Calories From Fat: 81
Total Fat: 9.7g
Cholesterol: 0mg
Sodium: 102.3mg
Potassium: 154.8mg
Carbohydrates: 5.5g
Fiber: 1.9g
Sugar: 1.8g
Protein: 2.7g