Ingredients
2tbspextra virgin olive oil
2medium onions
6clovegarlic
10cupswater
3cupsshort grain brown rice
1sprigthyme
1bay leaf
kosher salt
1½cupssmall green olives,pitted
½cupflat leaf parsley,chopped
¼cupbasil,chopped
24basil leaves
3tbspfresh lemon juice
1tbsplemon zest,grated
freshly ground pepper
4ozgoat cheese,aged
Preparation
In a large saucepan, heat the 2 tablespoons of oil. Add the onions and garlic and cook over moderate heat for 8 minutes, stirring occasionally, until softened.
Add the water, rice, thyme, and bay leaf and bring to a boil for 1 minute. Remove from the heat, cover, and let stand for 30 minutes.
Stir 1 tablespoon of salt into the rice. Cover and simmer over low heat for about 30 minutes, stirring occasionally, until most of the water has been absorbed.
Remove from the heat; discard the bay leaf and thyme. Stir in the olives, parsley, chopped basil, lemon juice, and lemon zest and season with salt and pepper.
Spoon the rice into bowls. Drizzle with olive oil and garnish with the goat cheese and basil leaves; serve.
