One small jar of pimento stuffed green olives (approximately 15 to 20 olives)

1/2 cup crushed peanuts

2 thin sliced cloves of garlic

1/4 cup chopped spring onions

1/2 cup extra virgin olive oil

1 1/2 cup uncooked wild brown rice

Cook rice as instructed on package.

Chop olives and pimentos

Pour extra virgin olive oil and the liquid from the jar of olives into a frying pan.

When oil is hot add peanuts, garlic, onions, and olives.

Fry on medium heat for five minutes stirring as needed.

Gradually add and stir in cooked rice.

Serves two for a main course.