Kitchen Table: Rosemary Rice with Walnuts

| October/November 1993

Serves 4 to 6

• 1 cup brown basmati rice
• 1 3/4 cups water
• 1/4 teaspoon sea salt
• 1–2 tablespoons olive oil
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 1 clove garlic, minced
• 1/2 cup small walnut pieces
• 2 1/2 tablespoons 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 a 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. Sauté for 3 to 4 minutes. Add the walnuts and rosemary and sauté about 5 minutes longer. Add the tamari or shoyu and mix well. Combine the sautéed mixture with the rice.

Serve immediately or reheat in a casserole.

Variation: Add 1/2 cup sliced mushrooms along with the walnuts.

--Sandra Kocher, Spencer, Massachusetts

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