Rice casserole with olives

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 590.3
• Proteins: 8.2g
• Fats: 25.7g
• Carbohydrates: 81.6g

Ingredients

• Rice: 2 glass
• Onion: 2 head
• Leek: 1 pc
• Pitted olives: 100 g
• Vegetable oil: 5 tbsp
• Parsley: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Boil the rice until half cooked.

   Required ingredients:

   • Rice: 2 glasss

2. Peel the onion, wash it, chop it, and mix with rice.

   Required ingredients:

   • Onion: 2 heads
   • Rice: 2 glasss

3. Sauté in half vegetable oil until translucent.

   Required ingredients:

   • Vegetable oil: 5 tablespoon

4. Divide the obtained mixture into two parts.

5. Wash the leek, chop it finely, salt it, and mix with olives.

   Required ingredients:

   • Leek: 1 piece
   • Pitted olives: 100 g
   • Salt:  to taste

6. Spread half of the rice mixture evenly in a greased dish, top with olives and leeks, and cover with the remaining rice mixture.

   Required ingredients:

   • Rice: 2 glasss
   • Pitted olives: 100 g
   • Leek: 1 piece

7. Pour 5 cups of hot water into the mold, sprinkle with pepper, and bake at moderate temperature for 25 minutes.

   Required ingredients:

   • Ground black pepper:  to taste

8. Sprinkle with chopped parsley before serving.

   Required ingredients:

   • Parsley:  to taste