Greek-style Olive Rice

Rice with well-separated grains, infused with olive oil and the natural salt of black olives. Oregano and a touch of lemon acidity balance the richness of the dish.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 445
• Protein: 7 g
• Carbs: 66 g
• Fat: 16 g

Ingredients

• 300 g White rice ( rinsed )
• 1 piece Yellow onion ( finely diced )
• 2 piece Garlic ( minced )
• 100 g Black olive ( pitted and halved )
• 1 piece Round tomato ( small dice )
• 3 tbsp Extra virgin olive oil
• 1 tsp Oregano ( dried )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 0.5 piece Flat-leaf parsley optional ( chopped )
• 600 ml Vegetable broth ( hot )

Instructions

1. Preparing the garnish

   Finely dice the onion and mince the garlic. In a sauté pan, heat the olive oil and sweat the onion until translucent without browning.

2. Toasting the rice

   Add the white rice to the pan. Stir with a spatula until the grains become glossy and slightly transparent around the edges.

3. Adding liquid and cooking

   Pour in the hot broth. Add the garlic, diced tomato, black olives, and oregano. Bring to a boil, then reduce heat to a minimum.

4. Absorption

   Cover tightly. Let cook for about 15 minutes without lifting the lid. The rice is ready when all liquid is absorbed and small craters form on the surface.

5. Finishing

   Turn off the heat. Add the lemon juice and chopped parsley. Fluff gently with a fork to avoid crushing the grains.

Chef's tips

• Never lift the lid during cooking; the trapped steam is what cooks the grains to the core.
• If using very salty olives, do not add salt to the cooking water.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat with a splash of water to restore softness.