Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.