Recipe - Rosemary Rice With Walnuts

1 cup Brown basmati rice
1 Three fourths cup Water
One fourth teaspoon Sea salt
1 tablespoon Olive oil (may be doubled)
1 md Onion; chopped
One half cup Chopped celery
1 Garlic clove; minced
One half cup Small walnut pieces
2 One half tablespoon Chopped fresh rosemary
1 tablespoon 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 One half cup cut or sliced up mushrooms along with the walnuts.

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini