This looks interesting, I would try it but my husband and 16yr old son don’t like green olives. I think they make the dish what it is. Do you think you could post a recipe for the poutine?
I am so with you. Whenever I return from vacation, all I want is whole grains, a bit of tofu, and lots of steamed broccoli. This looks terrific any time.
Oh. Man. This is the most delicious-sounding recipe I’ve seen all week (and I read a LOT of recipes). Between my kitchen and my garden, I have everything but the bay leaf. This looks like the perfect Sunday dinner.
I ADORE YOUR BLOG… i want to eat everything you post… i love your dialogue of how you grew up and where your mother shops and ……love it all… thank you for this wonderful blog.
sincerely, pam
I made this for dinner last night. It was delicious and it felt very wholesome and virtuous! I couldn’t find short grain brown rice so I used medium grain – it was fine. I also halved it and used pecorino instead of goats cheese. I’m going to make this again for sure!
Leila and I tried this today and it was exceptional. It’s an unintuitive, unique mix of flavor, which makes it a recipe for awesome. The only thing even resembling a downside was that our thyme wasn’t flowering like in your pictures.
this is such a great healthy-pseudo-risotto recipe! ive made it before with shitake mushrooms and olives (yum) and today i made it with some sauteed shrimp i added right at the end. a splash of cream adds additional richness but not loads of guilt. love it!
This is phenomenal! I substituted quinoa for brown rice, and gran padano for goat cheese. Added spinach and shittake mushrooms. Delicious, you’re right almost risotto texture but much healthier! This will definitely be a winter standby. Thanks so much!!
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Andilynn says:
July 31st, 2009 at 8:34 am
This looks interesting, I would try it but my husband and 16yr old son don’t like green olives. I think they make the dish what it is. Do you think you could post a recipe for the poutine?
Dana says:
July 31st, 2009 at 10:18 am
I am so with you. Whenever I return from vacation, all I want is whole grains, a bit of tofu, and lots of steamed broccoli. This looks terrific any time.
fresh365 says:
July 31st, 2009 at 10:46 am
This recipe caught my attention too. Your photos are lovely and it looks delicious!
Lisa (dinner party) says:
July 31st, 2009 at 10:53 am
Love your shot of the basil bud! This definitely looks like good summer eating. And you don’t even have to turn on the oven.
Dawn in CA says:
July 31st, 2009 at 2:57 pm
Oh. Man. This is the most delicious-sounding recipe I’ve seen all week (and I read a LOT of recipes). Between my kitchen and my garden, I have everything but the bay leaf. This looks like the perfect Sunday dinner.
pam robinson says:
July 31st, 2009 at 10:29 pm
I ADORE YOUR BLOG… i want to eat everything you post… i love your dialogue of how you grew up and where your mother shops and ……love it all… thank you for this wonderful blog.
sincerely, pam
Tim says:
August 1st, 2009 at 7:23 am
Thanks, Pam! I am glad you are enjoying it!
Jennifer says:
August 2nd, 2009 at 9:29 am
I am adding this to the menus for the week. Thanks for the recipe!
The Purple Foodie says:
August 2nd, 2009 at 2:50 pm
Love the photo with thyme, lemon, onion and olives. This looks like one hearty meal!
Janet says:
August 3rd, 2009 at 6:49 am
I made this with gnocchi (purchased, not homemade), instead of rice. Delicious!
Love your blog – thanks for sharing your food adventures with us!
Sprouted Kitchen says:
August 5th, 2009 at 4:25 pm
so yum! it looks like a healthier version of risotto. hate olives, but the premise is so lovely!
Tea says:
August 25th, 2009 at 5:10 am
I made this for dinner last night. It was delicious and it felt very wholesome and virtuous! I couldn’t find short grain brown rice so I used medium grain – it was fine. I also halved it and used pecorino instead of goats cheese. I’m going to make this again for sure!
William says:
April 24th, 2010 at 11:53 pm
Leila and I tried this today and it was exceptional. It’s an unintuitive, unique mix of flavor, which makes it a recipe for awesome. The only thing even resembling a downside was that our thyme wasn’t flowering like in your pictures.
Tim says:
April 26th, 2010 at 3:03 pm
Hey William! So glad you guys liked this. If only all of our thyme could be flowering… : )
catherine kennedy says:
December 31st, 2010 at 9:11 pm
Yum! I made this for my new years eve dinner and it was even more delicious than I expected. Thanks for the recipe.
Ayesha says:
January 20th, 2011 at 8:35 pm
this is such a great healthy-pseudo-risotto recipe! ive made it before with shitake mushrooms and olives (yum) and today i made it with some sauteed shrimp i added right at the end. a splash of cream adds additional richness but not loads of guilt. love it!
Alli says:
September 16th, 2012 at 6:36 pm
This is phenomenal! I substituted quinoa for brown rice, and gran padano for goat cheese. Added spinach and shittake mushrooms. Delicious, you’re right almost risotto texture but much healthier! This will definitely be a winter standby. Thanks so much!!