| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
3 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Water |
| 1 |
c |
Basmati rice |
| 3 |
tb |
Butter |
| 1 |
md |
Onion, finely chopped |
| 2 |
tb |
Capers |
| 2 |
|
Cloves of garlic, finely chopped |
| 1/2 |
c |
Fresh cilantro leaves, chopped |
| 3 |
|
Bell peppers |
| 1/2 |
c |
Raisins |
INSTRUCTIONS
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@norwich.net>
Date: Sun, 05 Jan 1997 13:48:55 +0500
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