4 rooibos tea bags
2 cups Spekko India Gate Basmati Rice
5 cups water
5ml (1 tsp) salt
1 cup (250 ml) pitted and chopped green olives
A handful of chopped fresh thyme leaves
2 cloves of garlic, grated
1.Line a large pot with tinfoil. Remove the tea leaves from the bags and sprinkle over the bottom of the pot.
2.Set a metal rack in the pot, add a bowl with the rice, cover the pot and heat on high heat for 4 – 5 minutes. Remove the rice and set aside to cool.
3.Place the rice in a large pot, add the water and bring to the boil. Simmer for 10 – 15 minutes, then drain the rice.
4.In a large pan, melt the butter, then add the thyme, garlic and olives. Sauté for a minute or 2, then add the drained rice. Sauté for 5 minute and serve warm.