Monday, August 24, 2009

Brown Rice with Onions and Black Olives

I love mixing fresh herbs, seeds, nuts, olives, artichoke hearts, chopped peppers, and other foods with brown rice for a tasty summer salad or side dish. Here's a good 'starting point' recipe --- just add whatever else you think would enhance this and add to the fiber count even more!

Brown Rice with Onions and Black Olives

2 cups organic long grain brown rice, washed
2 cups sweet onion, diced
1 - 2 Tbsp. olive oil (optional)
4 cups water
1 cup black olives, sliced
1 Tbsp. parsley, finely chopped (or more)

Heat the oil in a skillet and add the diced onion. Saute for 2 - 3 minutes. (May use water and steam instead). Add the rice and cook for several minutes more. Add the water, cover, and bring to a boil over high heat. Reduce the heat and simmer for 45 - 50 minutes (or until rice is tender). Add the olives and stir gently. Using a scoop, place on plates or platter and garnish with fresh parsley.

*For additional flavor, add chopped sunflower seeds, chopped walnuts or almonds, or chopped fresh herbs. A dash of Bragg's Liquid Aminos provides a deeper flavor if you prefer.

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