Brown Rice with Sundried Tomatoes, Kalamata Olives and Hazelnuts

Prep Time 20 minutes
Cook Time 45 minutes
Servings 4 people

Brown rice is a good source of magnesium and fibre, and an excellent source of selenium and manganese! For a filling meal that is flavourful, aromatic and colourful, add our delicious sun dried tomatoes, kalamata olives and hazelnuts! You won't be disappointed.


How It's Made: The Main Course


  • 3 cups of vegetable broth
  • 2 teaspoons of olive oil
  • 1 yellow onion
  • 1 1/4 cups of brown rice
  • 1 garlic clove
  • Zest of 1 lemon
  • 1/4 cup of Organic Sundried Tomatoes, Sulfite-Free
  • 1/2 cup of kalamata olives
  • 1/3 cup of Organic Raw Hazelnuts
  • sea salt and pepper to taste
  • A handful of fresh parsley and basil


  1. Bring the vegetable broth to a boil, then reduce heat and let simmer.
  2. Heat the olive oil in a saucepan. Chop the onion, mince the garlic and add to the pot along with the lemon zest. Season with salt and pepper to taste. Add the brown rice.
  3. Add the vegetable broth and bring to a boil, then reduce heat, cover and let simmer for 45 minutes. When finished cooking the rice should be tender and the liquid fully absorbed.
  4. Chop in large pieces the hazelnuts, olives, sundried tomatoes and fresh herbs. Mix all together with the rice. Add the vinaigrette and serve!

How It's Made: The Vinaigrette


  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of olive oil
  • 1 tablespoon of dijon mustard
  • 1 garlic clove


  1. Mix together the vinegar, olive oil, mustard and minced garlic. Set aside.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.