Rice and Spice (9780547984285) by Robertson Robin

Author:Robertson, Robin [Robertson, Robin]
Language: eng
Format: epub
Publisher: Houghton Mifflin

SERVES 4

Rice with Puttanesca Sauce

THIS fresh, uncooked version of a classic pasta sauce is also delicious served over rice. The rich nutty flavor of brown rice stands up well to the piquant flavors of the sauce. If you prefer a cooked sauce, you can sauté the garlic and tomatoes in the olive oil, then add the remaining ingredients except the rice and heat through.

2 pounds ripe plum tomatoes, chopped (about 4 cups)

½ cup black Kalamata olives, pitted and sliced

½ cup green olives, pitted and sliced

2 tablespoons capers, rinsed and drained

1 tablespoon minced garlic

2 tablespoons olive oil

¼ cup chopped Fresh basil

1 tablespoon minced fresh parsley

½ teaspoon salt

¼ teaspoon hot red pepper flakes

4

to

6 cups hot cooked short- or long-grain brown or other rice

In a large bowl, combine the tomatoes, olives, capers, garlic, and oil. Add the basil, parsley, salt, and red pepper flakes, stirring to combine. Cover and let stand at room temperature for 20 to 30 minutes, stirring occasionally. Serve over the hot cooked rice.

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