| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Side dish, Vegetarian, Vegan, Seasonings |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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