| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Short-grain rice; (available at |
|
|
; Oriental markets |
|
|
; and some |
|
|
; supermarkets) |
| 3 |
sm |
Red bell peppers; halved lengthwise |
|
|
; and the seeds and |
|
|
; ribs discarded |
| 1/2 |
c |
Sliced almonds |
| 3 |
tb |
Unsalted butter |
| 1 1/2 |
ts |
Curry powder |
| 1/2 |
c |
Raisins; chopped coarse |
| 4 |
|
Scallions; chopped fine |
|
|
Cayenne to taste |
INSTRUCTIONS
In a heavy saucepan combine the rice, 1 1/2 cups water, and salt to taste,
bring the water to a boil, and cook the rice, covered, over low heat for 15
to 20 minutes, or until the water is absorbed and the rice is tender. In a
kettle of boiling salted water blanch the bell pepper halves for 4 minutes,
plunge them into a bowl of ice and cold water to stop the cooking, and let
them drain well on paper towels.
In a skillet cook the almonds in the butter over moderate heat, stirring
occasionally, until they begin to turn golden, add the curry powder, and
cook the mixture, stirring, for 30 seconds. Add the raisins, the scallions,
and 1/2 cup water and cook the mixture, stirring occasionally, until the
liquid is reduced to about 1/3 cup. In a bowl combine well the rice, the
almond mixture, the cayenne, and salt to taste, divide the mixture among
the bell pepper halves, and serve the bell peppers at room temperature.
Serves 6 as a side dish.
Gourmet September 1990
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