| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Euro-s, Vegetables, Sides, Mains, Stuffed |
6 |
Servings |
INGREDIENTS
| 6 |
md |
Capsicums, red or green, even in size. |
| 3/4 |
c |
Rice |
| 4 |
tb |
Oil, olive |
| 2 |
|
Onions chopped. |
| 2 |
tb |
Nuts, pinenuts |
| 1 |
ts |
Salt |
| 3 |
lg |
Tomatoes, ripe, peeled, seeded, chopped. |
| 1/4 |
ts |
Pepper, ground |
| 1/4 |
ts |
Allspice |
| 2 |
ts |
Sugar |
| 2 |
tb |
Parsley, chopped. |
INSTRUCTIONS
In a bowl, cover rice with boiling water and stand until it cools to room
temperature. Drain and rinse with cold water; drain.
Heat 2 tablespoons of oil in a saucepan, add the onion and saut=82 until
pale golden. Add pine nuts and fry for a minute. Add drained rice and salt
and continue to stir until rice is translucent, about 5 minutes. Add
tomatoes, 1/2 cup boiling water, spices, sugar and parsley. Reduce heat and
cook a further 15 minutes until liquid is completely absorbed. Allow to
cool completely.
Cut the tops off the capsicums and remove the seeds. Fill with rice
stuffing, without packing tightly, and cover with the lids. Arrange close
together in a heavy pan and drizzle with the remaining olive oil. Pour over
1/2 cup boiling water, cover and simmer 25-30 minutes or until rice and
capsicums are tender. Add more water if necessary to avoid burning. Cool in
pan.
TIP: These look spectacular arranged on a large platter with lemon wedges.
Serve at room temperature as a first course or a luncheon, with plenty of
crusty bread. They can be made the day before and kept airtight in the
refrigerator.
from NEW IDEA / JUNE 20 1998 by SUZANNE GIBBS typed by KEVIN JCJD SYMONS
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 29, 98
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