As suggested by Dreena, I paired this Greek basmati rice with lemon-herb tofu and it made for the perfect easy dinner. This rice dish comes together so quickly - basically you dump everything (tomatoes, olives, onion, garlic, lemon, oregano, uncooked brown rice) into a casserole dish and bake it for over an hour. Delicious and easy - perfect weeknight meal!
I'm so ridiculously excited as I just received 2 awesome new cookbooks in the mail!! Radiant Health Inner Wealth, and The Two Week Wellness Solution. I've been waiting for these books for weeks. We're going out for dinner shortly but I can't wait to come home and look through them!
If this sounds good, you might also like:
Warm Roasted Pumpkin & Shallot Salad
Greek Barley Salad
Orzo Salad with Chickpeas, Dill and Lemon
Wild Rice Almond Cherry Pilaf
Greek Basmati Rice
Adapted from Vive le Vegan!
1 1/2 cups brown basmati rice
3 1/4 cups water
1 medium red onion, diced
4 small tomatoes (1 to 1 1/4 cup) tomatoes, chopped, seeds removed
4 cloves garlic, minced
1 tbsp olive oil
3 tbsp fresh lemon juice
1 tbsp dried oregano
3/4 tsp salt
freshly ground black pepper to taste
3/4 cup pitted kalamata olives, chopped
1/2 cup fresh parsley, chopped
Preheat oven to 400F. In a deep casserole dish, combined all the ingredients except the olives and parsley, and stir through to mix. Cover and bake for 60-65 minutes. Add the olives and stir through. Cover and bake for another 10-15 minutes or more, until the rice is soft and has absorbed all the water. Remove and stir in the fresh parsley.