Artichokes in olive oil (zeytinyağlı enginar) with dill rice
A lunch for one: 570 kcal with 15 g of protein, 98 g of carbs and 17 g of fat, ready in 45 min.
- 45 min
- Lunch · 1 serving
- Turkish, Mediterranean
- 570 kcal
Nutrition per serving
570 kcalEnergy: 10% protein, 65% carbs, 25% fat
- 15 gProtein
- 98 gCarbs
- 17 gFat
Fiber 22 gSugar 16 gSodium 510 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Artichoke hearts4 (240 g)
- Potato½ (80 g)
- Carrot1 (70 g)
- Frozen peas40 g
- Onion½ (60 g)
- Olive oil1 tbsp
- Lemon juice2 tbsp
- Sugar1 tsp
- Rice, dry35 g
- Dill10 g
Method
- Dice the onion, potato and carrot; soften the onion in the olive oil for 4 minutes.
- Add potato, carrot, artichokes, lemon juice, sugar and 300 ml water; cover and simmer for 20 minutes.
- Add the peas and cook for 5 minutes more; season with salt and let it cool in the pot.
- Meanwhile rinse the rice and cook it in 80 ml salted water for 12 minutes; rest it for 5 minutes and fold in half the dill.
- Serve the artichokes warm or at room temperature with the rice, topped with the rest of the dill.
Make ahead
Olive-oil artichokes taste best made a day ahead and served at room temperature.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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