• Ingredients: 30
  • Serves: 6

Rice with green onions and olives with olive oil, thinly sliced green onions, water, long-grain white rice, salt, coarsely chopped pitted kalamata olives or other brine-cured black olives, chopped fresh italian parsley.

Ingredients

Beans

  • 3 quarts cold water
  • 5 tbsps. olive oil
  • 4 whole garlic cloves, peeled
  • 1 large bunch fresh sage leaves
  • 16 whole black peppercorns
  • 1 tbsp. salt

Sauce

Cake

  • 8 large eggs, separated
  • 1 1/2 cups sugar
  • 1/2 tsp. coarse salt
  • 6 ripe bananas, peeled, thinly sliced
  • Fresh mint sprigs
  • Lemon twists
  • Additional banana slices

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 Heat olive oil in heavy medium saucepan over medium heat. Add sliced green onions and sauté until soft, about 2 minutes.

    For this step you will need

  2. Step 2 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.

    For this step you will need

  3. Step 3 Discard lemon peel. Mix chopped olives and parsley into rice. Cover and let stand 2 minutes. Transfer to bowl.

    For this step you will need

Nutrition information

Calories 213 Carbohydrates 42 g (14%)
Fat 3 g (5%) Protein 4 g (8%)
Saturated Fat 0 g (2%) Sodium 446 mg (19%)
Polyunsaturated Fat 0 g Fiber 1 g (4%)
Monounsaturated Fat 2 g Cholesterol 0