Brown Rice with Sundried Tomatoes, Kalamata Olives and Hazelnuts - Main Course Recipe
Brown Rice with Sundried Tomatoes, Kalamata Olives and Hazelnuts
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Category
Main Course
Servings
4
Prep Time
20 minutes
Cook Time
45 minutes
Brown rice is a good source of magnesium and fibre, and an excellent source of selenium and manganese. For a satisfying meal that is flavourful, aromatic and colourful, add delicious sundried tomatoes, Kalamata olives and hazelnuts. You won't be disappointed.
Ingredients
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3 cups vegetable broth
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2 tsp olive oil
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1 yellow onion
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1 1/4 cup brown rice
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1 clove garlic
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1 lemon, zest of
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1/4 cup sundried tomatoes
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1/2 cup Kalamata olives
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1/3 cup PRANA organic raw hazelnuts
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sea salt and ground pepper, to taste
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1 handful fresh parsley
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1 handful fresh basil
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2 tbsp apple cider vinegar
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1 tbsp olive oil
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1 tbsp Dijon mustard
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1 clove garlic
The Meal
The Dressing
Directions
The Meal
Bring the vegetable broth to a boil, then reduce heat and let simmer.
Heat the olive oil in a saucepan. Chop the onion and mince the garlic. Add to the saucepan along with the lemon zest. Season to taste. Add the brown rice.
Pour in the vegetable broth and bring to a boil. Reduce heat, cover and let simmer for 45 minutes. Once cooked, the rice should be tender and the liquid fully absorbed.
Coarsely chop the hazelnuts, olives, sundried tomatoes and fresh herbs. Mix in with the rice.
Add the dressing and mix well.
The Dressing
Mix together the vinegar, olive oil, mustard and minced garlic. Set aside.