- 1 yellow onion
- 2 tbsp avocado or coconut oil
- 1 tbsp fresh garlic
- 3/4 cup chopped olives
- 1/2 cup raisins
- 3.2 oz package shiitake mushrooms
- 1 jalapeno pepper
- 2 tsp lemon zest
- 1/3 cup chopped cilantro
- Himalayan salt to taste
- cracked black pepper to taste
- 4 cups cooked brown long grain jasmine rice
- To cook your brown rice, follow the directions on the package or boil 4 cups of water and add two cups of rice and simmer with lid on and very low heat until done. Make sure the rice water has salt(taste)
- Chop your onion and sauté in the oil until they start to soften and take on some color
- Add the garlic and sauté some more
- Taste for salt and pepper
- Add the lemon zest and stir around
- Add the mushrooms, olives, and raisins and stir to combine well and allow to cook for a few minutes, stirring. Taste for salt
- Lastly add the cooked rice and stir well. Cover and let cook a couple of minutes, stirring. Taste for seasoning
- Stir in the cilantro just before serving so the cilantro stays a nice green color
- Serve
- Enjoy!
While walking around Whole Foods on Sunday, the olive bar caught my eye. I will occasionally stop there and choose an assortment of olives to add to salads or other recipes such as tapenade, but that day I was struck with an overwhelming urge to make a rice pilaf that contained olives. I bought bought Castelveltrano, Kalamata, and green olives. Some of the nutritional benefits of olives include high levels of monounsaturated fatty acid and oleic acid which help reduce inflammation(and wrinkles), has antimicrobial properties to help combat bacteria responsible for causing stomach ulcers, contains biophenols that help to reduce blood pressure, and are a great source of vitamin E and iron, to name a few. This pilaf is so good and has so many different flavor profiles to keep all of your taste buds satisfied. To add some extra protein, you can sauté some extra firm tofu(marinated with 2 tbsp coconut amino, 1/2 tsp each of garlic, onion, cumin, and turmeric powder).
I’m Debbie Peoples, health coach and plant-based cook. I am passionate about sharing OOOHMAMA! to inspire cooking more vegan meals that are healthy and taste great! 
