Rosemary Rice with Walnuts
Yield
4 servingsPrep
15 minCook
50 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
basmati rice
|
|
| 1 ¾ | cups |
water
|
|
| ¼ | teaspoon |
sea salt
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| ½ | cup |
walnuts
|
|
| 2 ½ | tablespoons |
rosemary leaves
fresh, chopped |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
basmati rice
|
|
| 414 | ml |
water
|
|
| 1.3 | ml |
sea salt
|
|
| 15 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 118 | ml |
walnuts
|
|
| 38 | ml |
rosemary leaves
fresh, chopped |
|
| 15 | ml |
soy sauce, tamari
|
|
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.
