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Brown Rice Pilaf with Green Olives and Lemon

Source: © Food & Wine Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour 30 Minutes
Alain Coumont makes this creamy (yet cream-free) rice dish with lemony Lucques olives and nutty organic Camargue red rice, but almost any green olive or short-grain brown rice would be terrific. Vegans should leave out the tangy goat cheese shavings.
2 tablespoons  extra-virgin olive oil plus more for drizzling
2   medium onions finely chopped
6 cloves  garlic minced
10 cups  water
3 cups  short-grain brown rice
1   thyme sprig
1   bay leaf
Kosher salt
1 1/2 cups  pitted small green olives halved (6 ounces)
1/2 cup  chopped flat-leaf parsley
1/4 cup  chopped basil plus 24 basil leaves for garnish
3 tablespoons  fresh lemon juice
1 tablespoon  grated lemon zest
Freshly ground pepper
4 ounces  aged goat cheese shaved with a vegetable peeler
Brown Rice Pilaf with Green Olives and Lemon Recipe at
In a large saucepan, heat the 2 tablespoons of oil. Add the onions and garlic and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the water, rice, thyme and bay leaf and bring to a boil for 1 minute. Remove from the heat, cover and let stand for 30 minutes.

Stir 1 tablespoon of salt into the rice. Cover and simmer over low heat, stirring occasionally, until most of the water has been absorbed, about 30 minutes. Remove from the heat; discard the bay leaf and thyme. Stir in the olives, parsley, chopped basil, lemon juice and lemon zest and season with salt and pepper. Spoon the rice into bowls. Drizzle with olive oil and garnish with the goat cheese and basil leaves; serve.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/12/2010
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