Monday, August 26, 2013

Mediterranean Fried Rice

This may sound like an odd combination, but the beautiful blend of the fresh vegetables and olives (and lots of garlic) with the hearty brown rice make this a perfect dinner for a cool summer evening. It doesn’t take long to make and the leftovers are wonderful too. This is great for nights when you want to make a light vegan, gluten-free meal that everyone will enjoy – especially if you already have cooked brown rice that you don’ t have plans for. Mediterranean Fried Rice 2 Tablespoons olive oil 6 cloves garlic, peeled and coarsely chopped 1 small onion, finely diced 3 cups cooked brown rice 1 can cannellini beans, drained and rinsed 1/2 cup green onions 1 pint cherry tomatoes 1/2 cup chopped Kalamata olives 1/3 cup coarsely chopped basil 5 cups baby spinach Salt and pepper, to taste 1. Heat oil in a large skillet. Add garlic and onion, cooking for about 4 minutes, or until fragrant. 2. Add brown rice, and stir until rice browns slightly and smells nutty, about 5 minutes. 3. Add beans, green onions, tomatoes, and olives, and cook just until warmed, about 2 minutes. Add spinach and basil and cook until wilted, stirring often. Add salt and pepper to taste, and serve while warm.

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