Chop the onions and carrot finely and put them in a pot with 1 tbsp heated oil. Braise for about 3 min, then add a handful of rice and 1 tsp flour.
Braise for about another minute, stirring well, then add the olives and about 4 1/5 cups (1 L) of water. Once it comes to a boil, add the finely chopped parsley stalks and season with oregano, black pepper and salt.
Boil about 20 min. or until the rice is cooked. Toward the end, add 2 tbsp tomato sauce and stir. Remove from the heat and add the finely chopped parsley leaves.