WALNUT RICE

This recipe was developed after we had a wonderful meal at a friend's home. One dish that stood out was a nutted rice. We recreated the dish, which we serve with fish or chicken.

2 tablespoons butter
3 large garlic cloves, minced and divided
1/2 cup chopped celery
1 cup long grain white rice
2 cups chicken stock
Dash cayenne
Salt to taste {omit if using canned stock}
1 tablespoon walnut oil
1/2 cup chopped walnuts

Melt the butter in a saucepan and add the celery and half of the garlic. Saute 2 minutes, add the rice, and cook an additional 3 minutes, stirring constantly. Add the stock and bring to a boil. Reduce the heat, cover, and simmer 15 minutes.
Meanwhile, heat the walnut oil in a skillet and add the remaining garlic and the walnuts. Saute, stirring constantly, until the walnuts start to brown. Remove from the heat.

After the rice has cooked for 15 minutes, remove from the heat. Add the sauteed walnut mixture and cayenne. Taste. Add salt if necessary. Replace the lid and let set to season 5-10 minutes.
Serves 4.