Ingredients
2 tbsp. extra-virgin olive oil
2 medium onions
6 clove garlic
10 c. water
3 c. short-grain brown rice
1 sprig thyme
1 bay leaf
kosher salt
1 1/2 c. pitted small green olives
1/2 c. Chopped flat-leaf parsley
1/4 c. chopped basil
24 basil leaves
3 tbsp. fresh lemon juice
1 tbsp. grated lemon zest
Freshly ground pepper
4 oz. aged goat cheese
Preparation
Step 1In a large saucepan, heat the 2 tablespoons of oil. Add the onions and garlic and cook over moderate heat, stirring occasionally, until softened, 8 minutes. 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.Step 2Stir 1 tablespoon of salt into the rice. Cover and simmer over low heat, stirring occasionally, until most of the water has been absorbed, about 30 minutes. 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.
