Lemon & olive rice

Name: Lemon & olive rice
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: Serves: 4
Ingredients: ½ tbsp lemon zest; 2 thyme sprigs; 1 onion, finely chopped; 300 g/10½ oz/heaped 1½ cups short-grain brown rice, soaked for 2 hours, rinsed and drained; 2 garlic cloves, crushed; 1 tbsp olive oil; 2 tbsp chopped basil leaves; 100 g/3½ oz/scant ½ cup pitted green olives, sliced; salt and freshly ground black pepper; 1 bay leaf; 1 tbsp extra virgin olive oil, for drizzling; 1½ tbsp fresh lemon juice

Preparation info

Serves:
4

Difficulty
Medium
Ready in
45 min

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

Mediterranean flavours – the stuff of trestle tables under an olive-grove canopy. You could imagine it with a fresh, fragrant casserole on the table as a tempting starter for your meal. Then simply shave a good, white, crisp sheep’s cheese onto it, sit back and feel the sun on your neck.

Ingredients

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed

Main course
Vegan
Gluten-free

Method

Heat the olive oil in a large saucepan. Add the onion and garlic and cook over a medium heat for about 8 minutes, stirring occasionally, until softened.

Add the rice, thyme, bay leaf and 450 ml/16 fl oz