1 cup onions, chopped
2 cloves garlic, minced
1 Tbl. olive oil
1 cup uncooked long-grain rice
1 14 oz. can chicken broth
1/4 cup water
1/2 cup cucumbers, diced
8 Kalamata olives, pitted and halved
2 cups tomatoes, chopped
1/4 cup fresh basil, chopped or sliced green onions
1 1/2 cups feta cheese, or mozzarella cheese grated
Saute onion and garlic in oil over medium heat for about 5 min. (be careful not to scorch garlic). Add rice and stir fry for 1 min. stirring constantly. Remove pan from heat and slowly add broth and water, being careful not splatter water. Reduce heat to low, cover, and simmer 20-25 min or until water is absorbed. Stir in cucumber, olives, tomatoes, and basil (or green onions). To serve, garnish with grated cheese.
NOTE: Left over rice may be chilled and tossed with light Italian Caesar salad dressing and served as a rice salad. Leftovers also taste great in whole wheat pita for a quick sandwich.
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