4 tsp. olive oil
\n1 red bell pepper, seeded & minced
\n6 scallions, sliced
\n1-1\/2 C. long grain rice (not converted)
\n12 large black olives, pitted and chopped
\n1 tsp. salt
\n1\/4 tsp. cayenne pepper, or to taste
\n1\/2 C. fresh basil, chopped (or oregano, parsley or spinach)<\/p>\n
In a large nonstick saucepan, heat the oil. saut\u00ef\u00bf\u00bd the bell pepper and scallions until they just begin to soften, 4-5 minutes. Stir in the rice and olives; cook, stirring constantly, until the vegetables are softened and the rice becomes opaque, 2-3 minutes longer. Stir in the salt, cayenne and 3 C. water; bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed, 15-20 minutes. Fluff with a fork; re-cover and let stand 5 minutes, then stir in the basil.<\/p>\n
Yield: 8 servings
\nCalories: 163
\nFat: 3g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 tsp. olive oil 1 red bell pepper, seeded & minced 6 scallions, sliced 1-1\/2 C. long grain rice (not converted) 12 large black olives, pitted and chopped 1 tsp. salt 1\/4 tsp. cayenne pepper, or to taste 1\/2 C. fresh basil, chopped (or oregano, parsley or spinach) In a large nonstick saucepan, heat the oil. saut\u00ef\u00bf\u00bd the bell pepper and scallions until they just begin to soften, 4-5 minutes. Stir in the rice and olives; cook, stirring constantly, until…<\/p>\n