Greek-style Olive Rice
Ingredients
- 300 gWhite rice (rinsed)
- 1 pcYellow onion (finely diced)
- 2 pcGarlic (minced)
- 100 gBlack olive (pitted and halved)
- 1 pcRound tomato (small dice)
- 3 tbspExtra virgin olive oil
- 1 tspOregano (dried)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 0.5 pcFlat-leaf parsley (chopped)
- 600 mlVegetable broth (hot)
Method
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.
- 1
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
Add the white rice to the pan. Stir with a spatula until the grains become glossy and slightly transparent around the edges.
- 3
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
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
Turn off the heat. Add the lemon juice and chopped parsley. Fluff gently with a fork to avoid crushing the grains.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat with a splash of water to restore softness.
