Ingredients
- 1 onion
- 1 garlic clove
- 1 tamari
- 1/2 walnut (pieces)
- 1 3/4 c water
- 1 c brown basmati rice
- 1/2 c celery (chopped)
- 1 tb olive oil
- 2 1/2 tb rosemary (chopped fresh)
- 1/4 ts sea salt
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. *