Cut the onion into rings, carrots, olives and pickles - chopped. We heated the oil in a pan, add the rice, onions and carrots and mix well so that the rice is nice to be covered with fat. After 1-2 minutes, pour half broth and wine, stir and leave a very low temperature rice to absorb all the liquid without stirring. While waiting rice-heat the oven to 230 C and prepare baking pan. It sent down the rice, add the olives, pickles and remaining broth. Sprinkle with pepper. Confused well and put in the oven to bake up to 30 minutes, until the rice absorbs the broth and soft. Finished pilaf cover with a towel and let it rest 15 minutes. Serve sprinkled with parsley. Instead of broth I used vegetable vegeta and 1 scoop of dried vegetables for soup.