Rice with roasted red peppers, black olives and feta

Yield: 6 Servings

Measure Ingredient
1 large Red bell pepper, roasted
1½ cup Long-grain white rice
1 tablespoon Olive oil, or less
3 \N Green onions, chopped with green
1 \N Garlic clove, minced
¼ cup Chopped fresh parsley
2 tablespoons Fresh lemon juice
3 tablespoons Chopped tomato, sundried, softened
3 tablespoons Black olives, Calamata, chopped and pitted
¼ teaspoon Freshly ground black pepper, to taste
\N \N 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 ⅔ 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.

this sounds wonderful! I bet it would be good with orzo instead of rice, too. A trick another olive lover taught me was to use some of the juice in cooking. That way you can reduce the number of olives you use & still get the flavor. That might give enough liquid to reduce the oil used, too.

Recipe by: Gourmet Pantry: Rice by Mary Goodbody (1995) Posted to Digest eat-lf.v097.n163 by "smithg" <smithg@...> on 1997n,

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