Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 Cup(s) brown,basmati rice
- 1 3/4 Cup(s) water
- 1/4 Teaspoon(s) salt
- 1 Tablespoon(s) olive oil
- 1 medium, chopped onion
- 1/2 Cup(s) chopped celery
- 1 Clove(s) minced garlic
- 1/2 Cup(s) small, pieces walnuts
- 2 1/2 Tablespoon(s) chopped, fresh rosemary
- 1 Tablespoon(s) tamari
- =
Directions
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. Sauté for 3 to 4 minutes.
Add the walnuts and rosemary and saute about 5 minutes longer.
Add the tamari 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.