Olive and Rice Casserole

Instructions:

3 tablespoons cold pressed olive oil

1 onion or 3 cloves or garlic, chopped

4 cloves garlic, chopped

1-1/2 cups brown rice

3-1/2 cups water

2 (6oz dry wt) cans California black olives, chopped

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 teaspoon basil

1/2 teaspoon parsley

1/2 teaspoon oregano

Drain olives and set aside water.
Add more water to make a total of 4 cups. In a 6-quart pot, sauté garlic and onions in oil until slightly brown.
Add rice and sauté for another minute.
Add remaining ingredients. Bring to a boil.
Cover, lower heat, and simmer for 45 minutes.

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