Middle Eastern Sweet Spice Brown Rice with Olives
rec.food.recipes/Frank Butcher/1998
Servings: 4

A great spicy side dish for poultry or on its own.

1 cup brown rice
3/4 cup yellow onions, finely chopped
1/2 teaspoon salt
2 cups hot water
1 chopped tomato
1 cup California ripe olives, cut in wedges
1 green bell pepper, diced
1/4 cup lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 tablespoons butter or margarine
1/4 cup pine nuts

Combine rice, onion, salt and hot water in microwave-safe 3- or 4-quart baking dish. Cover and microwave at high power for 20 minutes or until liquid is absorbed and rice is tender.

Add all remaining ingredients except for nuts. Cover and microwave at high power for 15 minutes longer or until hot and cooked.

Mix in nuts. Serve with poultry.