Brown Rice Pilaf with Green Olives and Lemon
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Alain Coumont makes this creamy (yet cream-free) rice dish with lemony Lucques olives and nutty organic Camargue red rice, but almost any green olive or short-grain brown rice would be terrific.
Ingredients
2 tbsp. extra-virgin olive oil
2 medium onions
6 clove garlic
10 c. water
3 c. short-grain brown rice
1 sprig thyme
1 bay leaf
kosher salt
1 1/2 c. pitted small green olives
1/2 c. Chopped flat-leaf parsley
1/4 c. chopped basil
24 basil leaves
3 tbsp. fresh lemon juice
1 tbsp. grated lemon zest
Freshly ground pepper
4 oz. aged goat cheese
Instructions
In a large saucepan, heat the 2 tablespoons of oil. Add the onions and garlic and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the water, rice, thyme, and bay leaf and bring to a boil for 1 minute. Remove from the heat, cover, and let stand for 30 minutes.
Stir 1 tablespoon of salt into the rice. Cover and simmer over low heat, stirring occasionally, until most of the water has been absorbed, about 30 minutes. Remove from the heat; discard the bay leaf and thyme. Stir in the olives, parsley, chopped basil, lemon juice, and lemon zest and season with salt and pepper. Spoon the rice into bowls. Drizzle with olive oil and garnish with the goat cheese and basil leaves; serve.
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