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; chopped

1/2 c Chopped celery

1 Garlic clove; 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 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