Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Place the olives in a bowl, cover with boiling water and set aside.
Heat the oil in a large saucepan, add the onion and cook over a medium heat, stirring for 5 minutes.
Add the rice, mix well to coat the rice with oil.
Add the water, bring to the boil then reduce the heat, cover and simmer for 10 minutes.
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.
Remove from the heat and allow to cool.
To serve – season with freshly ground black pepper and serve at room temperature.
Category:Bulgarian Recipes
Category:Bulgarian Snacks