Thursday, 5 May 2011

Brown rice with artichokes

I love brown rice.It,s nutty and chewy and completely different to white rice.With it,s husk still on you have all the vitamins and goodness which disappears with white rice.
This recipe was created because I always cook too much rice and on this particular day I had about 8 cooked artichokes to use up aswell.

Saute one large onion (diced)in some olive oil.Cook until softened and slightly browned.
Add two small garlic cloves crushed.Saute for a minute or so.
Add a sprinkle of dried oregano,a small sprig of fresh rosemary and fresh thyme.
Cover with about half litre of organic tomato juice and a handful of pitted olives.
Simmer for 20 minutes.
Add cooked artichoke hearts and cooked brown rice.
Decorate with chive flowers.

The tomato juice is a new surprise for me because of it,s natural sweetness,s ideal to use like a tomato based stock.
Tinned artichokes could be used but the taste won,t be the same.
I used olives from aragon in Spain,but any good rich strong tasting olive could be used.Please don,t use ready pitted olives as they normally taste weird.Get some nice juicey ones that you can squeesh and pop the stone out easily.

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