Peppers stuffed with rice, pine nuts, and spices make a fast but fancy side dish.
Serves: serves 4
- 1/2 cup brown rice
- 2/3 cup vegetable stock
- 1 tsp salt, plus extra to taste for seasoning
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 tbsp raisins
- 1 tbsp pine nuts
- juice of 1 lemon
- 1 tbsp oregano
- freshly ground black pepper
- 4 peppers: 1 red, 1 yellow, 1 green, and 1 orange
- 1 tbsp tomato paste
- 2/3 cup water
- Preheat the oven to 350°F (175°C). Turn the oven up to 400°F (200°C).
- An hour before you want to start preparing the dish, cook the rice. Wash it thoroughly and put it in a small ovenproof Dutch oven.
- Add 1 teaspoon of salt and enough stock to come up to the depth of a thumbnail over the surface of the rice.
- Cover tightly and put in the oven for 35-40 minutes, until the rice has absorbed all the stock and is cooked through but still slightly moist.
- Heat 1 tablespoon of the oil in a small skillet over medium heat, and cook the onions until soft.
- Add the chopped garlic, and cook for a moment longer.
- Add the onion and garlic to the cooked rice, together with the raisins, pine nuts, lemon juice, oregano, a little freshly ground pepper, and a touch of salt to taste.
- Wash the peppers, then slice the tops off and reserve them. Scrape out the seeds and fibrous ribs, pack with the rice mixture, and replace the tops.
- Stand the peppers in a baking dish just big enough to hold them, so that they don't collapse sideways; if necessary, slice off a sliver from the bottoms to steady them. Brush with oil.
- Stir the tomato paste into the water and pour it into the dish. Place in the oven and bake for about 45 minutes, checking periodically to be sure the liquid hasn't dried out, and adding a little more water or stock if necessary.
- Serve with tomato sauce and a green vegetable or a salad.
Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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