Brown Rice with Garlic and Sundried Tomatoes



  • 1/2 cups cooked brown rice
  • 1/8 medium yellow bell pepper, chopped
  • 1/2 garlic cloves, finely chopped
  • 1/8 cup sliced sun-dried tomatoes
  • 1/8 cup fresh basil leaves, chopped
  • 1/8 (14-oz.) can artichoke hearts, packed in water, drained, rinsed
  • 1 Tbsp. pine nuts
  • 1/2 tsp. extra-virgin olive oil
  • 1/2 tsp. balsamic vinegar
  • Sea salt and ground black pepper (to taste; optional)
  • 1/2 cup mixed salad greens
  • 1/2 tsp. grated Parmesan cheese
  • 1 medium black olives, chopped (for garnish; optional)


  1. Combine rice, bell pepper, garlic, sun-dried tomatoes, basil, artichoke hearts, and pine nuts in a large bowl; mix well.
  2. Drizzle with oil and vinegar; toss gently to blend.
  3. Season with salt and pepper if desired.
  4. Arrange greens on a large platter. Top with rice mixture, cheese, and olives (if desired).

Brown Rice with Garlic and Sundried Tomatoes

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