Sundried Tomato and Kalamata Olive Pilaf
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!