*  Exported from  MasterCook  *

                       ROSEMARY RICE WITH WALNUTS

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Side Dish                        Vegetarian
               Seasonings

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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.

 * Source: Sandra Kocher, Spencer, Massachusetts * The
 Herb Companion, October/November 1993 * Typed for you
 by Karen Mintzias



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