Rice casserole with olives
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories590.3kcal
Proteins8.2grams
Fats25.7grams
Carbohydrates81.6grams
Rice
2
glass
Onion
2
head
Leek
1
pc
Pitted black olives
100
g
Vegetable oil
5
tbsp
Parsley
to taste
Ground black pepper
to taste
Salt
to taste
1
Boil the rice until half cooked.
- Rice: 2 glasss
2
Peel the onion, wash it, chop it, and mix with rice.
- Onion: 2 heads
- Rice: 2 glasss
3
Sauté in half vegetable oil until translucent.
- 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.
- Leek: 1 piece
- Pitted black 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.
- Rice: 2 glasss
- Pitted black 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.
- Ground black pepper: to taste
8
Sprinkle with chopped parsley before serving.
- Parsley: to taste
