Greek Rice Pilaf with Kalamata Olives

I've been making this Greek rice pilaf recipe for many years.  I use it to stuff grape leaves, Swiss chard, Napa cabbage, bell peppers, zucchini, eggplant and tomatoes.  Tonight, I served it with sauteed spinach with minced garlic, olive oil and lemon juice.  It also goes great with my Tahini Mint Sauce.

Ingredients:

1 1/2 cups brown long grain rice

3 cups filtered water

1 medium onion, finely chopped

2 stalks celery, finely chopped

4 cloves garlic, finely minced

1/3 cup fresh mint leaves, finely chopped

2 tbsp fresh dill, finely chopped

1 tsp dried Greek oregano flakes

1/4 cup roasted salted sunflower seeds (You can also use walnuts or pine nuts.)

1/4 cup pitted Kalamata olives, cut in quarters

Juice of 1-2 fresh lemons

1/2-1 tsp salt (or more to taste)

1/4 tsp freshly ground black pepper

2 tbsp extra virgin olive oil

Fresh dill sprigs for garnish

Method:

• Heat a 2qt sauce pan on medium, add 1-2 tsp extra virgin olive oil, add brown rice and cook until lightly golden brown, about 3 minutes.  Immediately add water, 1/2 tsp salt, bring to a boil, reduce heat to medium low and cook 35 minutes.  Remove from heat and let sit for 10 minutes longer.  Fluff with a fork and set aside.
• In a large saute pan heat remaining olive oil on medium, add onions and celery and cook for about 5 minutes until onions are soft.  Add garlic, dried oregano and cook for another 2-3 minutes longer.
• Add cooked brown rice, sunflower seeds, mint, dill and stir to combine.
• Fold in Kalamata olives and finish with fresh lemon juice.
• Check seasonings and add salt and pepper if needed.