| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Curtis aike, Flash1 |
1 |
servings |
INGREDIENTS
|
1 |
cup water |
|
1 |
cup white rice |
|
1 |
large red onion |
|
2 |
garlic cloves |
|
2 |
tablespoons cilantro |
|
1 |
tablespoon basil |
|
1 |
tablespoon parsley |
|
3 |
tablespoons dried currants |
|
2 |
large red bell peppers |
INSTRUCTIONS
1/2 cup chicken broth
1/3 cup olive oil
1/4 cup chopped walnuts
1/4 cup orange juice salt fresh ground pepper
Preheat oven to 350.
Bring water, broth and salt to rolling boil. Add rice and reduce heat.
Cook, covered until almost tender, 12-15 minutes. Set aside. In large
skillet, heat 3 tablespoons olive oil over med. Heat. Add onion and
garlic and cook 1 minute. Stir in rice, cilantro, basil, parsley,
walnuts, currants, salt and pepper. Mix well and set aside. Cut stems
from peppers and remove seeds and membrane. Arrange peppers in baking
dish. Fill each pepper with rice mixture. Drizzle remaining olive oil
over peppers. Bake covered until peppers are tender, about 5 minutes.
Remove cover and bake another 5 minutes or until lightly browned.
Approximately 10-15 minutes.
Per serving: 1615 Calories; 80g Fat (44% calories from fat); 23g
Protein; 206g Carbohydrate; 1mg Cholesterol; 836mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2003
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