This is another one of those dishes born out of necessity and hunger. I literally threw ingredients in a skillet, boiled some rice and mixed it all together. Result? Tasty, filling, and easy to make. This is good with marinated artichoke hearts, olives, roasted red peppers and any other veggie you can think of. Good as a side or pair with a salad for a light lunch.
- 1/2 cup rice, cooked
- 1 small sweet onion, sliced
- 1/2 cup julienned sundried tomatoes
- 1/2 cup frozen peas
- 1/3 cup grated Parmesean cheese
- 6 - 8 kalamata olives, sliced
- salt and pepper
- extra virgin olive oil
- fresh basil, rosemary, parsley
In a small skillet, saute the onion in olive oil until soft, tender and beginning to brown around the edges. Add the peas, sundried tomatoes and olives and warm everything through. Season with salt and pepper.
Add the cooked rice to the skillet. Add the fresh herbs and cheese, give everything a stir and serve immediately.