Mediterranean-style basmati rice

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PREP TIME

10 min

Makes

3 -1/2 cups (875 mL)

* PLUS Cooking time: 15 minutes

Ingredients

  • 1 cup basmati rice
  • 1/2 tsp salt
  • 5 oil-packed sun-dried tomatoes , drained
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup kalamata olives
  • 1 tsp finely grated lemon zest

Instructions

  • In a medium-size saucepan over medium heat, bring 2 cups (500 mL) water to a boil. Stir in rice and salt. Cover, reduce heat to low and simmer until rice is tender and no water remains, 15 to 20 minutes. Remove from heat.
  • While rice is cooking, thinly slice tomatoes. Coarsely chop coriander. Pit olives, then coarsely chop. Grate peel from lemon. Place all in a large bowl. Stir to evenly mix. Add cooked rice. Using a fork, gently stir until evenly mixed. Great with roast chicken or fish. Any leftovers make a delicious rice salad the next day.

Nutrition (per serving)

  • Calories
  • 123,
  • Protein
  • 2.3 g,
  • Carbohydrates
  • 22 g,
  • Fat
  • 2.8 g,
  • Fibre
  • 0.8 g,
  • Sodium
  • 382 mg.

Brighten up wintry rice with sunny flavours ? simply stir in grated lemon peel, sun-dried tomatoes and kalamata olives.