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Rice with Roasted Red Peppers, Black Olives and Feta
Recipe By : Gourmet Pantry: Rice by Mary Goodbody (1995)
Serving Size : 6 Preparation Time :1:00
Categories : Rice Xport
Amount Measure Ingredient -- Preparation Method
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1 large red bell pepper -- roasted
1 1/2 cups long-grain white rice
1 tablespoon olive oil -- or less
3 green onions -- chopped with green
1 garlic clove -- minced
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
3 tablespoons chopped tomato -- sundried, softened
3 tablespoons black olives -- Calamata
chopped and pitted
1/4 teaspoon freshly ground black pepper -- to taste
fresh parsley -- for garish
CHAR BROIL THE PEPPER: Position rack so that pan will be 6 inches from
heat. Preheat broiler to high. Place pepper on a pan and broil, turning
frequently (every 2 to 3 minutes), about 10 to 15 minutes or until charred
on all sides. STEAM: transfer to a paper or plastic bag or wrap in plastic
wrap. Let stand until cool to touch. Halve the pepper, core, seed, peel,
and chop (into raisin-sized pieces).
Meanwhile steam the rice in appropriate amount of liquid for the cooker:
yield about 3 cups.
In a small skillet, heat oil and saute the green onion until soft (3 to 4
mins). Add garlic and soften (1 min) and add parsley, lemon juice,
sundrieds, olives, black-pepper and cook, stirring for 1 to 2 minutes,
until the ingredients are heated through. Toss the hot rice with the bell
pepper. Serve hot with crumbled feta. Refrigerate any leftovers and
serve, cold, on lettuce leaves, as salad. MCServing (about 2/3 cup each)
178 cals (14.3% ff) 2.9 g fat.
Good with grilled poultry and fish. Not too 'shabby' cold! -(1996)
Published by HarperCollins. Part of a series.
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