OLIVE RICE
Delicious mild olive flavor, fits into Italian or American cooking, and also Asian, with just the simple addition, of a little soy sauce and sesame oil, onto each serving
Provided by Tuck Burnette
Categories < 30 Mins
Time 25m
Yield 2 1/2 Cups, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Put rice, water, salt, jalapeño or chile (if using), garlic, and chopped olives into a pan with a tight fitting lid.
- Bring to a boil, turn heat to low, cover, and cook for standard directions for rice.
- Fluff with a fork when done, stirring in olive oil.
- Serve with or without soy sauce and sesame oil, for garnish.
Nutrition Facts : Calories 347.4, Fat 13.9, SaturatedFat 2, Sodium 396, Carbohydrate 50, Fiber 0.8, Sugar 0.1, Protein 4.5
RICE WITH OLIVES
Make and share this Rice With Olives recipe from Food.com.
Provided by SouthernBell2627
Categories Rice
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Soak olives in warm water for 2 hours. Braise onion in oil in large pan over medium heat.
- Add rice and stir for a minute or two, until the rice is well covered with oil.
- Add the water.
- After 8-10 minutes, add the olives.
- Finish cooking rice and allow to cool to room temperature.
- Serve with freshly ground black pepper.
Nutrition Facts : Calories 456.9, Fat 30.2, SaturatedFat 4.5, Sodium 225.2, Carbohydrate 43, Fiber 1.9, Sugar 1.2, Protein 3.7
CHICKEN AND RICE WITH OLIVES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and a pinch of salt and cook, stirring occasionally, until softened, 5 minutes. Stir in 3 minced garlic cloves and 1 tablespoon oregano; cook 30 seconds.
- Add the rice, olives, lemon quarters, 1 1/2 cups water and 1 teaspoon salt to the pan. Bring to a boil, then reduce the heat to low and stir. Cover and simmer until the liquid is absorbed and the rice is tender, about 17 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 8 minutes. Add the remaining 2 minced garlic cloves and 1 tablespoon oregano and cook, stirring, until the garlic is softened, about 10 seconds. Add the lemon juice and scrape up any browned bits with a wooden spoon. Add the chicken broth, bring to a simmer and cook until reduced by about half and the chicken is cooked through, about 5 minutes.
- Fluff the rice with a fork. Divide among plates, top with the chicken and pan juices and sprinkle with the chives.
Nutrition Facts : Calories 500, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 953 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 34 grams, Sugar 2 grams
OLIVE RAISIN RICE
My sister-in-law (who happens to have the same name as me!) gave me this recipe. We fix it for just about every family gathering. Raisins and olives give the dish a sweet and salty flavor.-Judy Thomas, Langley, British Columbia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the water, rice and bouillon. bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in a large skillet, cook beef, green peppers, onions and garlic over medium heat until the meat is no longer pink; drain. Add water, raisins, olives and bay leaves. Cover and simmer for 30 minutes or until heated through. Discard bay leaves. Stir in rice, salt and pepper.
Nutrition Facts :
OLIVE-RICE CHEESE SPREAD
"My daughter, Amy, won a blue ribbon for this recipe at our town's Wild Rice Festival," writes Sandy tichy of Kelliher, Minnesota.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- In a small bowl, beat the cream cheese, Parmesan cheese, salad dressing, basil and pepper until smooth. Stir in the rice, carrot, chives and olives. , Transfer to a serving bowl. Cover and refrigerate for at least 1 hour. Just before serving, top with almonds.
Nutrition Facts : Calories 85 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 113mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
RICE WITH GREEN ONIONS AND OLIVES
Categories Olive Onion Rice Side Christmas Quick & Easy Low/No Sugar Lemon Christmas Eve Parsley Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Using vegetable peeler, remove peel (yellow part only) from lemon in long strips.
- Heat olive oil in heavy medium saucepan over medium heat. Add sliced green onions and sauté until soft, about 2 minutes. Add 3 cups water, rice, 1 teaspoon salt and lemon peel. Bring to boil. Reduce heat to low. Cover and cook without stirring until rice is tender and liquid is absorbed, about 20 minutes. Discard lemon peel. Mix chopped olives and parsley into rice. Cover and let stand 2 minutes. Transfer to bowl.
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- (Optional) If the bacon you use is too fatty, you might get a lot of rendered fat. Remove some of the fat by dipping a paper towel into the pan with a pair of tongs. I personally like to leave a bit of bacon fat in the pan, which will make the rice extra flavorful.
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