Ingredients
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4 tablespoons olive oil
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1 small onion, finely chopped
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2 plump garlic cloves, crushed
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1 1/8 cups basmati rice
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2 cups vegetable stock
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1 tomatoes, peeled, seeded and diced (or one cup of canned organic diced tomatoes)
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2 large green onions, chopped (include the tender parts of the green stem)
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2 tablespoons chopped parsley
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salt and pepper
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1/3 cup black olives, pitted
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1 small avocado, pitted, peeled and diced
Instructions
- Heat 2 tablespoons of the oil in a saucepan. Add the onion and garlic and cook for 1 minute.
- Add the rice and stir for 2 minutes, then add the stock and bring to a boil.
- 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.
- Meanwhile, heat the remaining oil in a frying pan.
- 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.
- Fluff up the rice with a fork and carefully stir in the tomato mixture.