Brown Rice with Sundried Tomatoes, Kalamata Olives and Hazelnuts
Brown Rice with Sundried Tomatoes, Kalamata Olives and Hazelnuts
Preparation time: 20 minutes
Cooking time: 45 minutes
Servings: 4 people
Brown rice is a good source of magnesium and fibre, and an excellent source of selenium and manganese. For a satisfying meal that is flavourful, aromatic and colourful, add delicious sundried tomatoes, Kalamata olives and hazelnuts. You won't be disappointed.
Ingredients
The meal
- 3 cups vegetable broth
- 2 tsp olive oil
- 1 yellow onion
- 1 1/4 cup brown rice
- 1 clove garlic
- 1 lemon, zest of
- 1/4 cup sundried tomatoes
- 1/2 cup Kalamata olives
- 1/3 cup PRANA organic raw hazelnuts
- sea salt and ground pepper, to taste
- 1 handful fresh parsley
- 1 handful fresh basil
The dressing
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 clove garlic
Preparation
The meal
- Bring the vegetable broth to a boil, then reduce heat and let simmer.
- Heat the olive oil in a saucepan. Chop the onion and mince the garlic. Add to the saucepan along with the lemon zest. Season to taste. Add the brown rice.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover and let simmer for 45 minutes. Once cooked, the rice should be tender and the liquid fully absorbed.
- Coarsely chop the hazelnuts, olives, sundried tomatoes and fresh herbs. Mix in with the rice.
- Add the dressing and mix well.
The dressing
- Mix together the vinegar, olive oil, mustard and minced garlic. Set aside.
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