Brown Rice with Sundried Tomatoes, Kalamata Olives and Hazelnuts

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

Brown rice is a good source of magnesium and fiber, and an excellent source of selenium and manganese. For a satisfying meal that is flavorful, aromatic and colorful, 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 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

  1. Bring the vegetable broth to a boil, then reduce heat and let simmer.
  2. 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.
  3. 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.
  4. Coarsely chop the hazelnuts, olives, sundried tomatoes and fresh herbs. Mix in with the rice. 
  5. Add the dressing and mix well.

The dressing

  1. Mix together the vinegar, olive oil, mustard and minced garlic. Set aside.
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