Brown Rice Extraordinaire

"This is a hearty and satisfying dish. I found this recipe a few years ago and have played with it a bit. Tweak it to suit your taste buds."
 
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photo by Linky photo by Linky
photo by Linky
Ready In:
1hr 50mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Rinse rice with cold water in bowl or strainer until no longer cloudy.
  • Lightly oil a 2 liter casserole dish.
  • Turn oven on to 400°F.
  • Combine all but the last 4 ingredients in the dish.
  • Cover, bake for 1 hour.
  • Add olives, stir. Bake for 30 minutes more, covered.
  • Let sit for 5 minutes, covered. Rice should be soft, water absorbed.
  • Stir in parsley and mint. Add more salt if desired.
  • Drizzle with the tbsp of oil and serve.
  • Yummy!

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Reviews

  1. Quite good. Loved the olives in it! I think they sort of made the dish. Not sure what I would add to give it a little more flavour, but I also added feta just to give it a bit more kick. I will definitely use and adjust this recipe many times!
     
  2. This is exactly the type of recipe I love coming across. Cook one day and take as part of a packed lunch the next. A welcome low calorie count together and saturated fat content - there’s so much flexibility here. I had just received some olives which I had bought on line and wanted to find a recipe which would do them justice – this fit the bill exactly. It’s a great recipe; something that can be planned for lunch-time or accompanied with a side dish for the evening meal. I shared this meal with my youngest son at dinner time. He crumbled a little feta cheese on the top of his (but it was so delicious, I didn’t feel deprived in the least) and we both had a Greek-style salad on the side. We both enjoyed it tremendously! Thanks, Pippa
     
  3. Great recipe, I love it! Hubby actually did not complain about eating, so that is a great sign.
     
  4. Although I love Kalamata olives, in this case I thought the tartness of the olives and the lemon juice was overpowering. That being said, I still liked this a lot! I will use bouillon for the water and cut down the salt next time. Made for PAC fall 2012
     
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RECIPE SUBMITTED BY

I love cooking and trying new recipes. <br> <br>I am a displaced Bluenoser. <br> <br>My husband Gilad, is my best friend and my soulmate. We do most everything together. <br> <br>Our daughter Tiffany, is now 21 and has been living on her own for 4 years now. That makes us empty nesters, WOO HOO! <br> <br>Besides mucking about in the kitchen, I also enjoy mucking about in the garden and reading while lounging on the swing. <br> <br>Our cat, Muffins provides much entertainment as do most felines! <br> <br>I try to start and end each day with at least 3 (sometimes that's a tough one) things that I am grateful for. No matter how hard life seems, I know I have it easy compared to so many others. <br> <br>B'Shalom, <br>Annie
 
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