Ingredients
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1
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cup
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Blue Ribbon® Whole Grain Brown Rice
|
|
1
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Tbsp
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extra virgin olive oil
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|
1
|
|
onion, finely chopped
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|
2
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each
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minced garlic
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2 1/2
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cups
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low sodium chicken broth
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|
1
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each
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dried thyme leaves
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1
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|
bay leaf
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1
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cup
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pitted green olives, halved
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1/4
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cup
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flat leaf parsley, chopped
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1/4
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cup
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fresh basil leaves, chopped
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|
1
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Tbsp
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fresh lemon juice
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|
1
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Tbsp
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finely grated lemon zest
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|
|
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freshly ground black pepper
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|
2
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oz
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crumbled goat cheese
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Cooking Directions
Heat oil in a large saucepan over medium heat,. Add onions and garlic and sauté, stirring occasionally, until softened. Add broth, rice, thyme, and bay leaf and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes. Discard bay leaf and thyme. Stir in the olives, parsley, basil, lemon juice, zest and pepper. Serve topped with goat cheese.
* For this recipe we recommend using Castelvetrano olives produced exclusively in Castelvetrano, Sicily. These bright green olives are harvested young and cured in a lightly salted brine, which results in a clean flavor and meaty texture. Castelvetrano olives often referred to as “dolce” (meaning “sweet” in Italian), are a truly exceptional snack.