Ingredients
-
4
-
1
-
2
-
1 1/8
-
2
-
1
-
2
-
2
-
-
1/3
-
1
-
-
-
-
Directions
Rice With Tomatoes, Avocado & Black Olive, Serve this pretty mixture of white rice studded with vibrant green, pale green, black and red either hot or cold It goes very well with seafood From The Moroccan Collection: Traditional Flavors from Northern Africa by Hilaire Walden , I’m in the minority here, but I don’t know what the heck happened Made as directed except I left out the olives and subbed cilantro (the cilantro actually made it somewhat better) My husband and I found this very bland Thank you for sharing but I won’t be making again , This was a very good vegan dish that I thought could have used a little more spice, maybe cumin or something? I made it more or less as written, but reduced the oil to about 1 tablespoon and used black kalamata olives BF really liked this dish a lot I took leftovers to work for lunch Thanks!
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Steps
|
1
Done
|
Heat 2 Tablespoons of the Oil in a Saucepan. Add the Onion and Garlic and Cook For 1 Minute. |
|
2
Done
|
Add the Rice and Stir For 2 Minutes, Then Add the Stock and Bring to a Boil. |
|
3
Done
|
Stir the Rice, Then Cover the Pan and Simmer Very Gently, Without Lifting the Lid, For About 12 Minutes, or Until the Rice Is Just Tender. |
|
4
Done
|
Meanwhile, Heat the Remaining Oil in a Frying Pan. |
|
5
Done
|
Add the Tomato, Green Onions, Parsley and Salt and Pepper and Simmer For 5 Minutes. Remove the Pan from the Heat and Stir in the Olives and Avocado. |
|
6
Done
|
Fluff Up the Rice With a Fork and Carefully Stir in the Tomato Mixture. |
