| 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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