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Ingredients
- 1 cup of parboiled rice
- 1/2 cup passata di pomodoro (plain tomato sauce)
- 1/4 cup chopped onion or shallots
- 3 tablespoons of extra virgin olive oil
- 3 cups vegetable broth
- 1/2 cup chopped,pitted black olives
Directions
- In saute pan place olive oil and chopped onions or shallots, saute for 30 seconds ,add in tomato sauce, then rice and broth, stir till cooked, approx 14 minutes. Then add in olives, and finely chopped fresh thyme. Stir and serve hot> Top with freshly grated parmigiana-reggiano cheese..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 889g | |
| Calories 1362 | |
| Calories from Fat 1330 | 98% |
| Total Fat 148.54g | 186% |
| Saturated Fat 20.52g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2824mg | 118% |
| Potassium 54mg | 2% |
| Total Carbs 12.39g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 7.52g | 5% |
| Protein 0.4g | 1% |
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