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Rosemary rice with walnuts
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| Artist: |
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| Categories: |
Cereals, Nuts, Side-dishes, Vegetarian, Walnuts |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Brown basmati rice | | 1 3/4
| cup | Water | | 1/4
| tsp | Sea salt | | 1
| tbsp | Olive oil (may be doubled) | | 1
| med | Onion, chopped | | 1/2
| cup | Chopped celery | | 1
| | Garlic clove, minced | | 1/2
| cup | Small walnut pieces | | 2 1/2
| tbsp | Chopped fresh rosemary | | 1
| tbsp | Tamari or shoyu |
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Procedures:
| 1 | Wash and drain the rice and place it in a heavy saucepan over medium heat. | | 2 | Let the rice dry out somewhat and begin to toast lightly, then add the water and salt. | | 3 | Bring to the boil, boil for 1 minute, then cover and cook over low heat without stirring for 40 minutes. | | 4 | Let the rice rest for 10 minutes before removing the lid. | | 5 | Fluff the rice with a rice paddle or fork. | | 6 | while the rice is cooking, heat the oil in a skillet and add the onion, celery, and garlic. | | 7 | Saute for 3 to 4 minutes. | | 8 | Add the walnuts and rosemary and saute about 5 minutes longer. | | 9 | Add the tamari or shoyu and mix well. | | 10 | Combine the sauteed mixture with the rice. | | 11 | serve immediately or reheat in a casserole. | | 12 | variation: add ?cup sliced mushrooms along with the walnuts. |
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