Rice with Roasted Red Peppers, Black Olives & Feta
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 large red bell pepper, roasted
- 1 1⁄2 cups long-grain white rice
- 1 tablespoon olive oil (or less)
- 3 green onions, chopped with green
- 1 clove garlic, minced
- 1⁄4 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 3 tablespoons sun-dried tomatoes, chopped, softened
- 3 tablespoons kalamata olives, chopped and pitted
- 1⁄4 teaspoon black pepper, freshly ground (or to taste)
- 1⁄4 cup feta cheese, crumbled
- to taste fresh parsley (to garnish)
directions
- Charbroil the peppers - Position the rack so that the pan will be 6 inches from the heat. Preheat the broiler to high.
- Place the pepper on a pan and broil, turning frequently (every 2 to 3 minutes), about 10 to 15 minutes or until charred on all sides.
- Transfer the peppers to a paper or plastic bag or wrap in plastic wrap. Let stand until cool to touch.
- Halve the pepper, core, seed, peel, and chop (into raisin size pieces).
- Meanwhile steam the rice in an appropriate amount of liquid for the cooker: yield about 3 cups.
- In a small skillet, heat oil and saute the green onion until soft (3 to 4 minutes). Add garlic and soften (1 minute) and add parsley, lemon juice, sundried tomatoes, olives, black pepper and cook, stirring for 1 to 2 minutes, until the ingredients are heated through.
- Toss the hot rice with the bell pepper. Serve hot with crumbled feta.
- Refrigerate any leftovers and serve cold.
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Reviews
-
Surprisingly fantastic! The combination of ingredients in this innocent-looking recipe go together outstandingly! I made this without the feta cheese, and used yellow onions, since I didn't have green. The roasted bell pepper adds superb flavour. I had to make do with dried parsley, but that didn't seem to compromise on the taste one bit. This one's for keeps, Dancer, thanks!
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Excellent! What a great mix of flavors. The only ingredient I didn't have on hand was the sundried tomatoes, so I was forced to leave those out. But it still came out wonderful. There was a terrific sale on red peppers at my market the week that I made this, so I had a WEALTH of roasted peppers on hand. Enjoyed it both hot and cold! Thanks, Dancer...
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Magnificent!! DH and I were both so delighted with this dish. By far the best rice dish we've had in a long time. Hearty and satisfying enough to stand on its own, I served it with stuffed chicken breast for a very yummy meal. All I had on hand was brown jasmine rice which was delicious in this dish. I used sliced sun-dried tomatoes in oil, black olive puree, and 1 red and 1 yellow pepper. And there's leftovers, yay!! Wow, Dancer, you made my day.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0