Baked Tapenade Basmati Rice – Recipe!

Grains, are so very versatile because you can add almost anything to them and create a wonderful meal.  Rice, whether it’s brown, white, black or red, can be transformed into a marvelous dish with just a few other pantry ingredients.  Tapenade, that slightly salty blended olive mix, that either comes already prepared in a jar, or you can whirl up yourself right at home, makes a great condiment to add to rice.  I just so happen to adore olive tapenade spooned on top of a cracker or piece of bread, and I even enjoy it served warm over fish, but in rice?  Aah, yes it’s delish.

Adding tapenade to rice perks up the grains, and turns ordinary into something special.  A pinch of saffron threads also provides another note of flavor, but they’re not absolutely necessary.  Baking rice might be something new to a few of you, and it’s actually easier than preparing it on the stove top, and it’s done in the same amount of time.  I love to make it this way because the edges get slightly crispy, a delicious contrast to the softer center.

You can spoon the rice alongside a piece of grilled fish or chicken, and the leftovers are a quick reheat in the microwave for lunch.  The aroma that comes off the pan after removing it from the oven is something splendid, and reminiscent of a great trip somewhere in the Mediterranean.

Ingredients

1 small onion, diced

1 1/4 cups white basmati rice

pinch of Saffron threads, optional

1/2 cup olive tapenade, any variety

salt & pepper

olive oil for pan

fresh cilantro leaves, optional

(Serves 4)

To Prepare:

1. Preheat oven to 400 degrees.  Rinse rice in a strainer under cold water, until it runs clear, set aside.  Add saffron (if using) to 2 1/2 cups boiling water, set aside.
2. In a 10-inch oven safe skillet, add 1 teaspoon olive oil and place over medium heat.
3. Add onion, 1/2 teaspoon salt and 1/4 teaspoon black pepper, stir.  Cook for 3 minutes.  Add rice and stir to combine.  Cook for 1 minute to toast grains slightly.
4. Pour hot water over rice mixture and stir.  Add tapenade and stir to combine.
5. Place skillet in oven and cook for 18 minutes.  Remove and top with cilantro, if desired.  Enjoy!