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Vegetarian
Recipes - Rice with Olives Recipe
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Rice with
Olives Recipe
Ingredients
Serve
4
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1 3/4 cups/350 g
Italian risotto rice
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1/2 onion, sliced
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4 tbsp olive oil
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8 tbsp white wine
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1 tbsp red wine
vinegar
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4 tomatoes, chopped
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juice of 2 lemons
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1/2 chili pepper, crumbled
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1 tsp finely
chopped marjoram
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4 leaves fresh basil
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8 large black
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olives, pitted and cut into quarters
Method:
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Cook the rice in a large pot of salted boiling water
for 15-18
minutes, or until just tender.
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Drain the rice and transfer to a heated serving
dish.
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Sauté the onion in the oil in a large frying pan
until softened.
Add the wine and vinegar and
cook until evaporated.
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Add the tomatoes, lemon
juice, chili, marjoram, basil, and olives. Simmer
over medium heat for 7-8 minutes, stirring
occasionally.
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Pour the sauce over the rice.
Serve hot.
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