One day while buying my usual wild rice mix, I noticed a new brand of rice mixes on the shelf — Konriko Brand. I also noticed it was wheat and gluten free and had no MSG. This immediately got my attention. Then I looked at the ingredients — I could pronounce all of them and there were less than 10 of them. That works for me.
I picked up the box and put it in my hand basket. Plus, I had been reading lately about the benefits of artichoke powder and figured this artichoke brown rice would be a nice intro. Of course I couldn’t just eat the rice plan, because that would be a) boring and b) I wanted to stretch it out so I could have it for lunch for a few days.
The result was searching through my cabinets for something to add that would enhance the flavor, and also add more health benefits.
1 box Konriko Brand Artichoke Brown Rice Mix
3 tablespoons butter or margarine (or like me, use Earth Balance, which is vegan)
2 cups water
1 can of small pitted black olives
10 sun dried tomatoes (from a package not packed in oil)
Bring the water and the butter to a boil.
Once it’s reached a boil, add the rice mixture, stir and reduce heat to a simmer.
Using a scissor, snip the sun dried tomatoes into small pieces and put in the rice mixture.
Cover the pan, and simmer on reduced heat for about 20-25 minutes.
In the meantime, rinse and drain the olives. Then using a chopper, dice them into tiny pieces.
When the rice is done, remove from the heat and gradually add the olives to the rice mixture and mix slowly.
Serve hot. This reheats really well, and also makes a perfect lunch.
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