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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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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. Saute for 3 to 4 minutes.
Add the walnuts and rosemary and saute about 5 minutes longer.
Add the tamari 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.
| Ingredients:
1 Ounce(s) minced garlic
1/2 chopped celery
1 medium, chopped onion
1/2 Ounce(s) olive oil
87/2000 Ounce(s) salt
14 81/134 Ounce(s) water
326/625 Pound(s) brown,basmati rice
163/625 Pound(s) small, pieces walnuts
1 38/125 Ounce(s) chopped, fresh rosemary
1 tamari |
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