Roasted peppers with basmati rice

Yield: 3 Servings

Measure Ingredient
2½ cup Water
1 cup Basmati rice
3 tablespoons Butter
1 medium Onion, finely chopped
2 tablespoons Capers
2 \N Cloves of garlic, finely chopped
½ cup Fresh cilantro leaves, chopped
3 \N Bell peppers
½ cup Raisins

Recipe donated by Susan Katz, Ohio 1. In a saucepan, bring the water to a boil over high heat.

2. Add the Basmati rice, cover the pan tightly, and reduce heat to a simmer. Simmer the rice for 25 minutes. Drain well.

3. While the rice is cooking, melt the butter in a large skillet. Add the onion and saute for 5 minutes, until the onion is soft.

4. Add the garlic and saute for another minute.

5. Stir in (one ingredient at a time), the capers, raisins, & cilantro.

Saute each ingredient for 1 minute. Add the cooked Basmati rice and remove the pan from the heat.

6. Fill the Peppers. To fill a pepper: cut off the stem end of the pepper.

Remove the insides, seeds and membrane. Fill with the Basmati rice. Preheat the oven to 375F. Put peppers upright on a baking sheet and roast until done, about 25 to 40 minutes.

Posted to The Gourmet Connection Recipe Page Newsletter 05 Jan 97 From: Gourmet Connection <capco@...> Date: Sun, 05 Jan 1997 13:48:55 +0500

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