Sundried Tomato and Kalamata Olive Pilaf

Here's the great dish I mentioned yesterday on Home with Lisa Quinn. May I just say, I love being on TV. Perhaps its the fact that everyone was so lovely and accommodating and Lisa herself is just a doll (I sound like my grandmother). I will let you all know when the episode airs but for now enjoy the recipe. I actually made a double batch and took the extras over to my friends' Sari and Siddharth's house. They just had a beautiful baby girl Nina and have had very little time to cook. After taking one bite Sari exclaimed, "Jamie, this is so good! I just love your food." Best complement ever! Be sure to make extra to share with friends, family, or yourself. It stores well in the fridge for 2-3 days and is perfect for a quick weekend lunch.

Sundried Tomato and Kalamata Olive Pilaf

Serves 3-4

1 cup brown rice (short grain, basmati, or jasmine), washed and picked over

2 1/2 cups water

1-2 tbsp. organic extra virgin olive oil

½ cup chopped kalamata olives

½ cup fresh Italian flat leaf parsley, chopped

½ cup fresh basil, chopped

½ cup toasted pine nuts

½ cup sun-dried tomatoes, chopped (reconstituted in water)

Celtic sea salt to taste

In a medium saucepan, bring 2 1/2 cups of water to boil. Add a pinch of salt and the brown rice to the water. When the water returns to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to separate. Transfer the rice to a large glass bowl.

Add olive oil, olives, parsley, basil, pine nuts, and tomatoes to the rice. Combine well and add salt to taste. You can also add in a can of blanched garbanzo beans for added texture and protein. Enjoy!