Neapolitan Rice Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 medium onion (s)
- 1 teaspoon olive oil
- 1 cup rice (brown rice or fragrant rice)
- 2 cup vegetable broth or water
- 1 clove garlic
- 2 medium tomato (s), diced
- 2 spring onion (s)
- 10 olives, black, pitted
- some basil, fresher
- possibly sea salt
Print Recipe
Pin Recipe Instructions
- Peel the onion, chop it finely and sweat it in the hot olive oil. Wash the rice, add it and let it turn to glass. Deglaze with the vegetable stock or water. Put the lid on the pot or pan and lower the temperature. Now peel the garlic, chop it finely and add it. The next step is the spring onions - clean them, cut them into rings and add them as well. Then cut the olives into rings and add to the rice. Now add the tomatoes cut into cubes. When the rice is done, finely chopped fresh basil is added at the end (I usually use three to four leaves). If necessary, season with sea salt and serve.
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