melissa-dallas
Well-known member
From The Little Dishes of Spain, by Penelope Casas:
6 large red bell peppers
1/2 cup chicken broth
1/2 cup water
2 TBSP Butter
1/2 cup short-grain rice
salt
2 tbsp fruity olive oil
2 scallions, finely chopped
1 small onion, finely chopped
1 clove garlic, minced
1 tbsp minced parsely
1/2 tsp thyme
freshly ground pepper
1 tsp lemon juice
1 tbsp chopped pine nuts
2 anchovy fillets, minced
Dressing:
6 tbsp olive oil
3 tbsp red wine vinegar
1/2 tsp dijon mustard
salt
pepper
Roast & peel peppers. Remove the stems and open carefully along one side & remove seeds.
For rice: bring broth & water to boil in small saucepan. Melt butter in small deep casserole, stir in rice & let absorb the butter. Pour in the hot broth/water, season with salt & pepper, cover & bake at 400 for 15 minutes. Remove & let sit for another ten minutes, covered. Uncover & cool.
In a skillet heat 1 tbsp of oil and saute scallions, onion & garlic slowly until onion wilts. Cover and continue cooking slowly until onion is soft but not brown. Turn off heat. Mix in rice, parsley, thyme, salt, pepper, remaining tbsp of oil, lemon juice, pine nuts & anchovy.
Cut each pepper in half lengthwise. Dry well. Place about 1 1/2 tbsp rice mixture on each half & roll up. Arrange on serving dish deep enough to hold the vinaigrette. Cut each roll carefully in half.
In small bowl whisk together dressing ingredients & pour over rolls. Cover & refrigerate overnight. Serve cold.
6 large red bell peppers
1/2 cup chicken broth
1/2 cup water
2 TBSP Butter
1/2 cup short-grain rice
salt
2 tbsp fruity olive oil
2 scallions, finely chopped
1 small onion, finely chopped
1 clove garlic, minced
1 tbsp minced parsely
1/2 tsp thyme
freshly ground pepper
1 tsp lemon juice
1 tbsp chopped pine nuts
2 anchovy fillets, minced
Dressing:
6 tbsp olive oil
3 tbsp red wine vinegar
1/2 tsp dijon mustard
salt
pepper
Roast & peel peppers. Remove the stems and open carefully along one side & remove seeds.
For rice: bring broth & water to boil in small saucepan. Melt butter in small deep casserole, stir in rice & let absorb the butter. Pour in the hot broth/water, season with salt & pepper, cover & bake at 400 for 15 minutes. Remove & let sit for another ten minutes, covered. Uncover & cool.
In a skillet heat 1 tbsp of oil and saute scallions, onion & garlic slowly until onion wilts. Cover and continue cooking slowly until onion is soft but not brown. Turn off heat. Mix in rice, parsley, thyme, salt, pepper, remaining tbsp of oil, lemon juice, pine nuts & anchovy.
Cut each pepper in half lengthwise. Dry well. Place about 1 1/2 tbsp rice mixture on each half & roll up. Arrange on serving dish deep enough to hold the vinaigrette. Cut each roll carefully in half.
In small bowl whisk together dressing ingredients & pour over rolls. Cover & refrigerate overnight. Serve cold.