Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 5 large artichokes
- 5 teaspoons rice washed and drained
- 1 small onion chopped
- 2 tablespoon dill chopped
- 1 tablespoon sugar
- ¼ cup extra virgin olive oil
- 1½ cups hot water
- 1 teaspoon salt
Directions
Trim base of the stem then break off all dark leaves and throw them away.
Scoop out the light green leaves and choke with teaspoon and discard, then rub with lemon.
Clean off the bottom part with a knife.
Leave in the water and lemon juice mixture to prevent discolouration.
Saute onion with olive oil in a pot.
Add rice, salt and sugar then cook for a few minutes over medium heat.
Pour ¾ cup of hot water in it then stir and put the lid on.
Turn the heat down to low then cook until rice is soft then add dill and toss.
Place artichokes in a shallow pan and fill with rice equally.
Pour ¾ cup of hot water into the pan from the side then cover the lid.
Cook until artichokes are fork tender over medium low heat.
If necessary add little by little more hot water.
Arrange them on a service plate then pour remaining half of the olive oil over and sprinkle some chopped dill on top.
Serve cold.
Category:Cathy's Recipes
Category:Artichoke Recipes
Category:Rice Recipes