Rosemary Rice with Walnuts

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.