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                                                                  Alain Coumont makes this creamy (yet cream-free) rice dish with lemony Lucques olives and nutty organic Camargue red rice, but almost any green olive or short-grain brown rice would be terrific. Vegans should leave out the tangy goat cheese shavings.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 10 cup water
                                                                  • Yes No 3 cup short grain brown rice
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 1/2 small, 6 oz cup pitted green olive
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp grated lemon zest
                                                                  • Yes No black pepper
                                                                  • Yes No 4 oz aged goat cheese
                                                                  • In 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.
                                                                  • Stir 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.
                                                                  Yields: 12
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