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Rice With Olives   Veg CD ACC Bulgarian 30mins plus cooling

 

 

Serves 4    Cold  Vegetarian  Vegan   Grains  Vegetables  Accompaniment  Gluten Wheat Dairy free  Bulgaria  Europe

 

Ingredients

1 Onion, finely chopped

120ml/4fl.oz. Vegetable Oil

225g/8oz Rice 

300ml/10fl.oz. Water (approx)

12 pitted Olives, halved

Freshly ground black pepper

 

Instructions

 

1. Place the olives in a bowl, cover with boiling water and set aside.

 

2. Heat the oil in a large saucepan, add the onion and cook over a medium heat, stirring for 5 minutes.

 

3. Add the rice, mix well to coat the rice with oil. 

 

4. Add the water, bring to the boil then reduce the heat, cover and simmer for 10 minutes.

 

5. Drain the olives then add to the rice, mix well and cook for a further 8-10 minutes or until the rice is tender, adding more water if necessary.

 

6.  Remove from the heat and allow to cool.

 

To serve – season with  freshly ground black pepper and serve at room temperature.

 

 

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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