INGREDIENTS
(Serving: 4 people)
– 750 ml of vegetable broth
– 2 tablespoons of olive oil
– 1 spring onion
– 1 teaspoon of lemon zest
– 1 clove of garlic
– 45 g of chopped almonds
– 100 g of dried tomatoes
– 60 g of pitted black olives
– 1 teaspoon fresh basil
– 1 teaspoon fresh parsley
– salt.
For the seasoning:
– 2 tablespoons of lemon juice
– 2 tablespoons of white vinegar
-2 cloves of garlic
– 2 teaspoons of Dijon mustard.
Put one hour before starting to cook, the rice in a container with cold water to soak. Do the same in another container with the dried tomatoes. Once the time has passed, drain them and chop them into pieces. Reserve.
Chop the chives and garlic clove. Heat the vegetable broth until it boils.
Put a frying pan with the olive oil, add the chives and garlic and fry them for a few minutes until transparent. Add the brown rice and the lemon zest, mix well. Add the broth and cook the rice for twenty-five minutes.