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.