Neapolitan rice pot

Ingredients for 2 servings:

• 1 m.-sized onion(s)
• 1 tsp olive oil
• 1 cup brown rice or fragrant rice
• 2 cup(s) vegetable broth or water
• 1 clove(s) garlic
• 2 m.-large tomato(s)
• 2 spring onions
• 10 black olives, pitted
• some basil, fresh
• possibly sea salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian, low-fat rice dish

Peel and finely chop the onion, and sauté it in hot olive oil. Wash the rice, add it, and let it become translucent. Deglaze with the vegetable stock or water. Cover the pot or pan and reduce the heat. Peel and finely chop the garlic, and add it. Trim the spring onions, slice them into rings, and add them as well. Then slice the olives and add the diced tomatoes. When the rice is cooked, add finely chopped basil (I usually use three to four leaves). Season with sea salt, if desired, and serve.