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Ingredients

• 2 tablespoons  extra-virgin olive oil, plus more for drizzling
• 2   medium onions, finely chopped
• 6 cloves  garlic, minced
• 10 cups  water
• 3 cups  short-grain brown rice
• 1   thyme, sprig
• 1   bay leaf
•   Kosher salt
• 1 1/2 cups  pitted small green olives, halved (6 ounces)
• 1/2 cup  chopped flat-leaf parsley
• 1/4 cup  chopped basil, plus 24 basil leaves for garnish
• 3 tablespoons  fresh lemon juice
• 1 tablespoon  grated lemon zest
•   Freshly ground pepper
• 4 ounces  aged goat cheese, shaved with a vegetable peeler

Description

Alain Coumont Makes This Creamy (yet Cream-free) Rice Dish With Lemony Lucques Olives And Nutty Organic Camargue Red Rice, But Almost Any Green Olive Or Short-grain Brown Rice Would Be Terrific. Vegans Should Leave Out The Tangy Goat Cheese Shavings.

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