RCI-RC.004.0259.001
Rosemary Rice with Walnuts
Always check the ingredients to make sure the product is vegan.
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- Cup(s) brown1 unitbasmati rice
- 1 3/4 unit
- 1/4 unit
- 1 unit
- medium1 unitchopped Onion
- Cup(s) chopped celery1/2 unit
- 1 unit
- Cup(s) small1/2 unitpieces walnuts
- Tablespoon(s) chopped2 1/2 unitfresh rosemary
- 1 unit
Method
1
Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and celery, stirring occasionally until softened, about 3-4 minutes.
2
Stir in the minced garlic and cook for 1 minute until fragrant.
3
Add the brown basmati rice to the pan and toast, stirring frequently, for 2-3 minutes until lightly golden.
4
Pour in the water and add the salt, stirring to combine. Bring the mixture to a boil over high heat.
5
Reduce heat to low, cover the saucepan with a lid, and simmer for 25-30 minutes until the rice is tender and the water is absorbed.
27 minutes
6
While the rice cooks, place the walnut pieces in a dry skillet over medium-low heat. Toast them, stirring occasionally, for 3-4 minutes until fragrant and lightly browned.
7
Remove the rice from heat and let it rest, covered, for 5 minutes to allow the grains to firm up.
5 minutes
8
Fluff the rice with a fork and stir in the fresh rosemary, tamari, and toasted walnuts. Taste and adjust seasoning as needed before serving.