Brown Rice Pilaf with Green Olives and Lemon

Serving Size: 12
Prep Time:
Total Time:


  • 2 Tbsp extra-virgin olive oil, plus more for drizzling
  • freshly ground pepper
  • 1 Tbsp grated lemon zest
  • 3 Tbsp fresh lemon juice
  • 0.25 cup chopped basil, plus 24 basil leaves for garnish
  • 0.5 cup chopped flat-leaf parsley
  • 1.5 cup pitted small green olives, halved (6 ounces)
  • kosher salt
  • 1 bay leaf
  • 1 1 thyme sprig
  • 3 cup short-grain brown rice
  • cup water
  • 6 clove garlic, minced
  • 2 medium onion, finely chopped
  • 4 Ounce aged goat cheese, shaved with a vegetable peeler


1. 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.

2. 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.