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LUVSBULLDOGS's Photo LUVSBULLDOGS SparkPoints: (92,761)
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1/31/08 10:20 P

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I'll be making this recipe. Thanks.

Berta
Prosser, Washington PDT




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1/31/08 10:00 A

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Looks great

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PERSISTENCEMIMI Posts: 11,244
1/31/08 9:45 A

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Good point!

I change every time. Sometimes I use both green and black olives. Sometimes one kind of olives, sometimes I choose different verieties of olives, all together.
The recipe didn't specify which olives to choose.
I think black olives will work very well.
I use only pitted olives. Less work.....


Edited by: PERSISTENCEMIMI at: 1/31/2008 (09:51)
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MOMOFALEX's Photo MOMOFALEX SparkPoints: (0)
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1/31/08 9:41 A

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This sounds great - I assume you're using black olives, not green... just checkin' emoticon

Jean


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PERSISTENCEMIMI Posts: 11,244
1/31/08 9:38 A

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I also posted it on all food categories that it applied to.

RED RICE WITH TOMATOES AND OLIVES
6 servings

This is the only rice recipe I make now because it is Sooooooo Good.

*** Great also for company
*** It can be a whole meal by adding creatively different proteins (cooked chicken, cooked turkey and veirety of legums) and cooked vegetables.
*** It can be 100% CORE by using BROWN basmati rice instead of the white basmati rice, OR count WPA points for the white basmati rice if you prefer.
*** Easy to make

INGREDIENTS

4 TBS. olive oil (2 tsp. per serving)
2 onions, chopped fine ( I use 2 huge onions)
6 garlic cloves, minced (I use more)
4 fresh tomates ( I use 6 tomatoes) , peeled and chopped (I wonder how it will taste with low sodium canned diced tomatoes, to save time)
2 cups basmati or jasmine rice (for CORE use brown basmati rice, the BEST brown rice!)
I use Jasmine rice.
4 ounces (or less) pitted olives, cut into quarters.
I used olives from an olive salad bar and not from a jar. The olives have a fresher taste. Experiment with different kinds of pitted olives.
Salt and freshly ground pepper to taste
Sweet paprika to taste
A pinch of cayenne, to taste
3 cups low sodium chicken stock
1/2 cup chopped flat italian parsley ( I use 1 cup)

METHOD

1. Heat oil in a heavy pot and saute the onions and garlic untill golden.
Add the tomatoes and continue to saute for 5 more minutes.
2. Add the rice and the olives and the spices and stir for about 3 minutes.
3. Add the chicken stock, bring to a boil, bring to a simmer and cook for about 20 minutes.
4. Take off heat. Do NOT open lid. Leave unopen for additiona 20 minutes.
5. Add parsley, mix and serve.

Use your imagination...
Great as is, but you can add cooked chicken, sliced of smoked turkey sausage (add points on CORE), cooked adamame (soy beans), garbanzo beans, steamed vegetables....

Note!
The recipe didn't specify which olives to choose.
I change every time. Sometimes I use both green and black olives. Sometimes one kind of olives, sometimes I choose different verieties of olives, all together.
I think black olives will work very well.
I use only pitted olives. Less work.....


YUMMY!



Edited by: PERSISTENCEMIMI at: 1/31/2008 (09:51)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

Leader of W8watchers superb healthy recipes

www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10495


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