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Greek-Style Brown Rice




Source of Recipe


The Toronto Star


Recipe Introduction


Make this with brown basmati rice for a nuttier flavour and less sticky texture.


List of Ingredients




1-1/2 cups brown rice

3-1/4 cups water

1 cup diced red onion

1 large tomato, seeded, diced (about 1 cup)

2 large cloves garlic, minced

3 tbsp extra-virgin olive oil

2-1/2 tbsp lemon juice

2 tsp dried oregano

1 tsp or more sea salt

Freshly ground pepper to taste

3/4 cup pitted kalamata olives

1/2 cup chopped parsley

2 tbsp chopped mint

Recipe



Add rice, water, onion, tomato, garlic, 2-1/2 tablespoons oil, lemon juice, oregano, and 1 teaspoon salt and pepper to lightly oiled, deep, 2-litre casserole dish. Stir to mix. Cover and bake 1 hour in preheated 400F oven.

Stir in olives. Cover and bake 25 minutes, or until rice is tender and has absorbed all the water. Remove from oven. Let sit, covered, 5 minutes.

Stir in parsley and mint. Adjust salt. Drizzle with remaining 1/2 tablespoon oil.

Makes 4 main-course servings.