Lunch: Brown Rice Pilaf with Green Olives and Lemon

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.

This recipe includes superfoods such as:

Lemon, Brown Rice, Basil

Health benefits of Brown Rice Pilaf with Green Olives and Lemon

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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.