Rosemary rice with walnuts
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Rosemary rice with walnuts
  Rosemary    Rice    Walnuts    Side dish    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:41 AM. Recipe ID 26326. Report a problem with this recipe.
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      Title: Rosemary rice with walnuts
 Categories: Side dish, Vegetarian, Vegan
      Yield: 4 Servings
 
      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
 
  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.
  




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Recipe ID 26326 (Apr 03, 2005)

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