After eating out a week or two while traveling, the need to have some home cooked food became a necessity. I was very grateful that I had access to a little cute kitchen that made me cook something that would satisfy my craving for spicy home cooked food. With limited pots and pans at my disposal, I wanted to prepare one pot meal that was healthy. As they say, necessity is the mother of invention, I had to use up food before heading back home. The left over olives, a basket of cherry tomatoes from the local farmers market, a bunch of spices and rice needed to be taken care of. Then came the idea of making olive rice. Had no clue as to how it was going to turn out, but then, how bad can a combo of rice, tomatoes and olives taste? Not Bad at all! It tasted just as I had hypothesized and was a big hit. I wished I had some pine nuts to make it exotic. But, we still enjoyed this on the spur creation and I wanted to blog about it. It tasted perfect with some cucumber raita and roasted potatoes on the side. A colorful and perfect meal for a bunch of hungry travelers.
Pan or Stock Pot with lid
Measuring Cups and Spoons
Basmati Rice - 1 cup
Water - 2 cups
Black Olives - 1 cup cut into half lengthwise
Onion - 1 thinly sliced
Garlic - 3 cloves sliced
Ginger - 1 inch thinly sliced
Cherry Tomatoes - 2 hands full cut in half
Red Bell Pepper - 1/2 thinly sliced
Chives - finely minced for garnish
Turmeric Powder - 1/2 tsp
Chilli Powder - 1 tsp ( please adjust as per spice levels)
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Salt - ( Please add a little only as the olives will bring in the extra salt)
Mascapone cheese/ Sour Cream/ Yogurt/ Cream Cheese - 1 tbsp
Olive Oil - 1/4 cup
Lemon Juice - a dash
1. Clean and soak the rice for 30 minutes in water.
2. In a pan add oil , allow to warm and then add garlic, ginger and onion with a pinch of salt. Allow for the onions to cook. Add the bell pepper and cook.
3. Drain the water and add the rice to the veggies. Give it a good mix. Then add the turmeric, cumin, chilli and coriander powders along with some salt. Mix well for 30 seconds. Then add water and mascapone cheese and mix for the mascapone cheese to blend in the water. Add a dash of lemon juice.
4. Bring the liquid to a boil and when the rice starts to jump around in the water, reduce the heat to low and cover the pan. In 10 minutes the rice will be cooked.
5. Remove the rice from the stove, add the olives and give it a gentle mix. Add the tomatoes and distribute it around the rice. Throw in some chives. Serve it hot.