This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The fool doth think he is wise, but the wise man knows himself to be a fool." -William Shakespeare, As You Like It
The thing I like about this recipe is that it is just tossing stuff in pans. There's not a lot of work other than slicing the shallots and olives, which takes all of about 5 minutes. The outcome seems like you have put a lot more work into it than you have. The result is sweet, savory, salty, and tart all in one side dish.
Servings: 2 | Serving size: 1 1/4 cup cooked rice with vegetables
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes good leftovers.
|2 1/4 cups||water|
|1/2 cup||long grain brown rice|
|12||grape tomatoes (or 8 cherry tomatoes)|
|1 tsp||olive oil|
|1 large||shallot (thinly sliced)|
|6 large||black olives (thinly sliced lengthwise)|
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for about 45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before adding the other ingredients.
While the rice is cooking, place a small skillet in the oven and preheat to 325°F.
Add the tomatoes and oil when the oven is hot.
Roast for about 5 minutes and remove the pan from the oven. Toss the tomatoes well and add the sliced shallot.
Return the pan to the oven and roast for another 10 minutes. Toss occasionally.
Add the capers, toss the contents of the pan, and roast for another 5 minutes. Remove the pan from the oven, and when the rice is done, add the tomato/shallot/caper mixture and the olives to the rice and fold gently until just blended.
Serving size: 1 1/4 cup cooked rice with vegetables
|Calories 206||Calories from Fat 26|
|% Daily Value|
|Total Fat 2g||5%|
|Saturated Fat <1g||1%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 42g||13%|
|Dietary Fiber 3g||10%|
|Vitamin A 14%||Vitamin C 17%|
|Calcium 1%||Iron 8%|
|Vitamin K 7 mcg||Potassium 299 mg|
|Magnesium 77 mg|