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Recipe from ‘Olives’ by Avner Laskin

This recipe makes an excellent appetizer or vegetarian side dish.
Serves 4


• 3 tablespoons olive oil
• 1 white onion, finely chopped
• 2 carrots, cut into 1/8-inch-wide, 1-inch-long strips
• 2 celery stalks, thinly sliced
• 1 clove garlic, chopped
• 2 cups steamed rice (preferably leftover cooked rice)
• 1/2 cup pitted green olives, halved
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice, freshly squeezed


1. Heat a large skillet over high heat. Place the olive oil and onion in the skillet and saute until the onion is translucent.

2. Add the carrots, celery, and garlic, and cook for 2 minutes while stirring.

3. Add the rice, olives, salt, and pepper, and cook while stirring for 6 minutes.

4. Add the lemon juice and stir well. Remove from heat and transfer to serving plates. Serve immediately.

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