WHOLEMEAL RICE WITH ALMONDS, TOMATOES AND OLIVES

INGREDIENTS:

300 g wholemeal rice
750 ml vegetable stock
1 soupspoonful of olive oil.
45 g toasted almonds
100 g cherry tomatoes
60 g black stoneless black olives
1 teaspoonful of fresh parsley
salt
AUTHOR:
Araven
TAGS:
Tomates
aceitunas
When it is time for lunch at work, add oil, or if you prefer, to give the rice a special touch, prepare a dressing of lemon juice and mustard, and pour over the rice a few minutes before serving. It will make the dish a lot juicier.

PREPARATION:

  1. We leave the wholemeal rice to soak. As wholemeal rice takes longer to cook, we must leave it to soak in a bowl with cold water, for one hour before starting to cook. If you have not got much time to cook, we suggest you replace the wholemeal rice with white rice.
  2. We put the vegetable stock on to heat and once it starts to boil we add the rice and cook it for 25 minutes.
  3. Whilst the rice is cooking, we prepare the tomatoes, we toast the almonds in a frying pan with a bit of oil, and we slice the black olives.
  4. When the rice is cooked and drained, we add the tomatoes, almonds and olives, and a bit of parsley.
ARAVEN S.L.
Spain

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Phone: (+34) 976 46 52 00

ARAVEN EQUIPMENT, LLC
EEUU

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Miami, Florida 33122 - 1332
(USA)

Phone: (305) 777-7498 Ext.3201

ARAVEN EQUIPMENT S.A. CV
Mexico

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11590 Ciudad de México (Mexico)

Phone: (+52) 55 53 68 43 04