Rosemary Rice With Walnuts |
|
 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
Vegan world order Ingredients:
1 cup basmati rice |
1 3/4 cups water |
1/4 teaspoon salt |
1 tablespoon olive oil |
1 medium chopped onion |
1/2 cup chopped celery |
1 minced garlic clove |
1/2 cup piece walnuts |
2 1/2 tablespoons chopped fresh rosemary |
1 tablespoon tamari |
Directions:
1. Wash and drain the rice and place it in a heavy saucepan over medium heat.
2. Let the rice dry out somewhat and begin to toast lightly, then add the water and salt.
3. Bring to the boil, boil for 1 minute, then cover and cook over low heat without stirring for 40 minutes.
4. Let the rice rest for 10 minutes before removing the lid.
5. Fluff the rice with a rice paddle or fork.
6. While the rice is cooking, heat the oil in a skillet and add the onion, celery, and garlic. Sauté for 3 to 4 minutes.
7. Add the walnuts and rosemary and saute about 5 minutes longer.
8. Add the tamari and mix well.
9. Combine the sauteed mixture with the rice.
10. Serve immediately or reheat in a casserole.
|
|