Rosemary Rice With Walnuts

This comforting side dish transforms simple rice into a fragrant, textured masterpiece. The earthy aroma of fresh rosemary pairs beautifully with the crunch of toasted walnuts, while sauted onions, celery, and garlic provide a savory depth. A splash of tamari adds a subtle umami richness that ties all the flavors together. Perfectly fluffy and well-seasoned, this dish is an excellent companion to roasted meats, hearty stews, or as a standalone vegetarian main. Its a reliable, home-style recipe that brings warmth and Mediterranean-inspired flavors to any table.

Cooking Method: Boiling, Sautéing

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Advanced

Servings: 4

Calories: 328.4

Dietary: Gluten-free, Vegan, Vegetarian

Description

This comforting side dish transforms simple rice into a fragrant, textured masterpiece. The earthy aroma of fresh rosemary pairs beautifully with the crunch of toasted walnuts, while sauted onions, celery, and garlic provide a savory depth. A splash of tamari adds a subtle umami richness that ties all the flavors together. Perfectly fluffy and well-seasoned, this dish is an excellent companion to roasted meats, hearty stews, or as a standalone vegetarian main. Its a reliable, home-style recipe that brings warmth and Mediterranean-inspired flavors to any table.

Ingredients

1 cup Rice (preferably Basmati)
1 3/4 cup Water
1/4 teaspoon Sea salt
1 tablespoon Olive oil
1 medium Onion, chopped
1/2 cup Chopped celery
1 clove Garlic, minced
1/2 cup Small walnut pieces
2 1/2 teaspoons Fresh rosemary, chopped
1 tablespoon Tamari or shoyu

Directions

1
Rinse the rice under cold water until the water runs clear, then drain well.
2
Place the drained rice in a heavy saucepan over medium heat and toast lightly for 1-2 minutes, stirring occasionally, until slightly dry.
3
Add the water and sea salt to the rice. Bring to a boil.
4
Once boiling, let it boil uncovered for 1 minute, then cover tightly and reduce heat to low.
5
Cook without stirring for 40 minutes. Do not lift the lid during this time.
6
Remove from heat and let the rice rest, covered, for 10 minutes.
7
While the rice cooks, heat the olive oil in a skillet over medium heat.
8
Add the chopped onion, celery, and minced garlic to the skillet.
9
Saut the vegetables for 3-4 minutes until softened and fragrant.
10
Add the walnut pieces and chopped rosemary to the skillet.
11
Continue sauting for about 5 minutes, until the walnuts are toasted and rosemary is fragrant.
12
Stir in the tamari or shoyu and mix well to combine with the vegetables and nuts.
13
Fluff the rested rice with a fork.
14
Gently fold the sauted vegetable and walnut mixture into the rice.
15
Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 328.4kcal

% Daily Value *
Total Fat 24.2g38%
Saturated Fat 2.5g13%
Cholesterol 0.0mg0%
Sodium 1239.6mg52%
Total Carbohydrate 24.9g9%
Dietary Fiber 4.5g18%
Sugars 2.2g
Protein 6.9g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To make this dish gluten-free, ensure you use certified gluten-free tamari instead of regular shoyu.

For added earthiness, you can saut 1/2 cup of sliced mushrooms along with the walnuts and rosemary.

This dish can be reheated gently in a casserole dish or microwave. Add a splash of water if it seems dry when reheating.

Toasting the rice before adding water enhances the nutty flavor and helps keep the grains separate.

Keywords: rosemary, walnuts, rice, mediterranean, vegan, vegetarian, side dish, herbs, garlic, onion, celery, tamari, toasted, aromatic, basmati, olive oil, fluffy, comfort food, plant-based, healthy

Read it online: https://www.chefs-mate.com/recipe/rosemary-rice-with-walnuts-2/