Rosemary Rice with Walnuts

Directions

1. 1

   1 c Brown basmati rice 1 3/4 c Water 1/4 ts Sea salt 1 tb Olive oil (may be doubled) 1 md Onion

2. 2

   chopped 1/2 c Chopped celery 1 Garlic clove

3. 3

   minced 1/2 c Small walnut pieces 2 1/2 tb Chopped fresh rosemary 1 tb Tamari or shoyu Wash and drain the rice and place it in a heavy saucep

4. 4

   Let the rice dry out somewhat and begin to toast lightly, then add the water and salt

5. 5

   Bring to the boil, boil for 1 minute, then cover and cook over low heat without stirring for 40 minutes

6. 6

   Let the rice rest for 10 minutes before removing the lid

7. 7

   Fluff the rice with a rice paddle or fork

8. 8

   While the rice is cooking, heat the oil in a skillet and add the onion, celery, and garlic