MEDITERRANEAN RICE

 

MEDITERRANEAN RICE  

No count

 

Serves 4

 

500ml boiling water

250g wholegrain rice (dry weight)

1 veg stock cube

2 tbsp tomato puree

4 plum tomatoes, sliced or chopped

4 tbsp tomato passata ot tomato juice

4 garlic cloves, chopped

50g black olives in brine (drained)

6 sprigs fresh rosemary

 

Bring the water to the boil and add the rice and stock cube, tomatoes, puree and garlic,.

Cover and reduce the heat to a simmer. Cook 10 mins.  After 5 mins add the olives and the leaves from 2 of the sprigs of rosemary.  Stir gently and cover until cooked.

 

Serve hot, garnished with a sprig of rosemary.

 

Sprinkle with parmesan if desired ......count points for this though.