Try this Rosemary Rice with Walnuts recipe, or contribute your own.
Suggest a better descriptionWash 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. * Source: Sandra Kocher, Spencer, Massachusetts * The Herb Companion, October/November 1993 * Typed for you by Karen Mintzias
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 217 | ||
Calories from Fat: 14 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 119.3mg | 4 % | |
Potassium 216.6mg | 6 % | |
Total Carbohydrate 45.9g | 13 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 43.2g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 217
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