rice

chicken stock twice the amount of rice, I.e. 1 cup rice for 2 cups stock

olive oil

green and black olives, sliced 

lemons sliced very thinly (rind on)

feta

oregano

basil

pimento, diced

2 stalks salary

1/2 onion

Cut salary and onion into a small dice; sauté in olive oil. Add rice;sauté Sear grains of oil. Add minced garlic, and then dry the herbs. Add chicken stock and lemon slices, cook 15 minutes. Add sliced olives. Mix in feta and pimentos are the very end."
p. 57

Sara Jane Olson was an early member of the Arise Bookstore Collective. 
she had Reverend Dan Berrigan for her spiritual advisor. This is a great Lenten Recipe. Enjoy.