Rosemary Rice with Walnuts
Submitted by clairabelle
Rosemary basmati rice with toasted walnuts, sauteed onion, celery, garlic, and tamari. A fragrant, savory vegetarian side dish with nutty crunch and herbal depth.
YIELD
4 servingsPREP
15 minCOOK
50 minREADY
1 hrsToasting dry basmati rice in the pan before adding water is the first smart move in this recipe. That brief toasting step brings out a nutty aroma and gives the cooked grains a firmer, more separate texture. It’s a technique borrowed from pilaf-making, and it makes a noticeable difference.
While the rice simmers, a quick saute of onion, celery, and garlic in olive oil builds the flavor base. Walnuts and fresh rosemary join the pan for the last 5 minutes, letting the walnuts toast lightly and the rosemary release its piney oils into the hot oil. A splash of tamari at the end adds umami depth that ties everything together.
The 10-minute rest after cooking is just as important as the cooking itself. Leaving the lid on during this time lets the steam redistribute, so every grain finishes cooking evenly without getting mushy at the bottom. Fluff with a fork or rice paddle, fold in the sauteed mixture, and serve.
Kitchen Tips
- Wash and drain the basmati thoroughly before toasting. Rinsing removes surface starch that would make the grains sticky
- Don’t stir the rice while it simmers. Stirring breaks the grains and releases starch
- Chop the rosemary fine. Large pieces are too woody and chewy. You want the flavor distributed, not concentrated in tough needles
- Use tamari instead of regular soy sauce for a slightly richer, less salty finish
Variations
- Swap walnuts for toasted pecans or almonds for a different nut flavor
- Add dried cranberries with the walnut mixture for sweet-savory contrast
- Stir in a handful of fresh parsley or chives before serving for color and freshness
Ingredients
Directions
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.
Sauté for 3 to 4 minutes. Add the walnuts and rosemary and sauté about 5 minutes longer.
Add the tamari or shoyu and mix well.
Combine the sautéed mixture with the rice.
Serve immediately or reheat in a casserole.
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