Rosemary Rice With Walnuts

This Rosemary Rice with Walnuts is a comforting, aromatic side dish that brings the warmth of the Mediterranean to your table. The fluffy rice is infused with the piney notes of fresh rosemary and earthy tamari, while toasted walnuts add a delightful crunch. Sauted onions and garlic provide a savory base, making this a versatile accompaniment for roast chicken, fish, or as a hearty vegan main when served with a vegetable stew. Its simple to prepare with pantry staples yet tastes sophisticated enough for dinner parties. The combination of textures and flavors makes it a reliable favorite that comes together easily, offering a healthy and delicious way to elevate your grain bowl or family dinner.

Cooking Method: Boiling, Sautéing

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 115.8

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Rosemary Rice with Walnuts is a comforting, aromatic side dish that brings the warmth of the Mediterranean to your table. The fluffy rice is infused with the piney notes of fresh rosemary and earthy tamari, while toasted walnuts add a delightful crunch. Sauted onions and garlic provide a savory base, making this a versatile accompaniment for roast chicken, fish, or as a hearty vegan main when served with a vegetable stew. Its simple to prepare with pantry staples yet tastes sophisticated enough for dinner parties. The combination of textures and flavors makes it a reliable favorite that comes together easily, offering a healthy and delicious way to elevate your grain bowl or family dinner.

Ingredients

1 cup Basmati rice
1 3/4 cups Water
1 clove Garlic, minced
1/4 teaspoon Sea salt
1/2 cup Small walnut pieces
2 1/2 tablespoons Olive oil
1 tablespoon Chopped fresh rosemary
1 medium Onion, chopped
1/2 cup Chopped celery
1 tablespoon Tamari or shoyu

Directions

1
Wash 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. Let the rice dry out and toast lightly for 2-3 minutes, stirring occasionally.
3
Add the water and sea salt to the rice. Bring to a boil, then cover and reduce heat to low.
4
Cook for 40 minutes without stirring. Remove from heat and let stand, covered, for 10 minutes.
5
While the rice cooks, heat olive oil in a skillet over medium heat.
6
Add the chopped onion and celery. Saut for 3-4 minutes until softened.
7
Add the minced garlic, walnuts, and rosemary to the skillet. Saut for another 5 minutes until the walnuts are toasted and fragrant.
8
Stir in the tamari or shoyu and mix well to coat the vegetables and walnuts.
9
Fluff the cooked rice with a fork.
10
Gently fold the sauted mixture into the rice until evenly combined.
11
Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 115.8kcal

% Daily Value *
Total Fat 4.1g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 1220.3mg51%
Total Carbohydrate 17.9g6%
Dietary Fiber 0.7g3%
Sugars 1.1g
Protein 1.8g4%

* 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

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or casserole dish with a splash of water to restore moisture.

Variation: Add 1/2 cup sliced mushrooms along with the walnuts for an earthier flavor.

Tip: Toasting the rice before adding water enhances the nutty flavor and prevents sticking.

Ingredient Note: Use fresh rosemary for the best aroma; dried rosemary can be used but reduce the quantity to 1 teaspoon.

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

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