Ingredients

Preparation 1 hour 30 minutes, 10 minutes active

1 1/2 cups brown basmati rice
3 1/4 cups water
1 cup red onion, diced
1 1/4 cups tomatoes, chopped, seeds removed
2 medium-large cloves garlic, minced
2 1/2 tablespoons extra-virgin olive oil, plus additional for drizzling
2 1/2 tablespoons lemon juice
2 teaspoons dried oregano
3/4 teaspoon salt
Freshly ground black pepper, to taste
1/2 to 3/4 cup pitted Kalamata olives
1 1/2 to 2 tablespoons chopped fresh mint
1/3 to 1/2 cup chopped fresh parsley
Lemon wedges

Directions

Preheat the oven to 400 F.

In a lightly oiled deep casserole dish, combine all ingredients except the olives, mint and parsley. Stir to mix well. Cover and bake 60 to 65 minutes.

Stir in the olives, cover and bake another 10 to 15 minutes, or until the rice is tender and all liquid has been absorbed.

Remove the dish from the oven and stir in the mint and parsley. Drizzle with olive oil and a squeeze of fresh lemon juice. Makes 4 to 6 servings.