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    You are in: Home / Recipes / Rice with Roasted Red Peppers, Black Olives & Feta Recipe
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    Rice with Roasted Red Peppers, Black Olives & Feta

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    Dancer^'s Note:

    Low-Fat Rice with Roasted Red Peppers, Black Olives & Feta

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    Units: US | Metric


    1. 1
      Charbroil the peppers - Position the rack so that the pan will be 6 inches from the heat. Preheat the broiler to high.
    2. 2
      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.
    3. 3
      Transfer the peppers to a paper or plastic bag or wrap in plastic wrap. Let stand until cool to touch.
    4. 4
      Halve the pepper, core, seed, peel, and chop (into raisin size pieces).
    5. 5
      Meanwhile steam the rice in an appropriate amount of liquid for the cooker: yield about 3 cups.
    6. 6
      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.
    7. 7
      Toss the hot rice with the bell pepper. Serve hot with crumbled feta.
    8. 8
      Refrigerate any leftovers and serve cold.

    Ratings & Reviews:

    • on May 18, 2002


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2004


      Nice simple recipe that came together very quickly .. It was enjoyed by everyone, thanks

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 30, 2003


      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...

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Rice with Roasted Red Peppers, Black Olives & Feta

    Serving Size: 1 (103 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 226.9
    Calories from Fat 40
    Total Fat 4.5 g
    Saturated Fat 1.4 g
    Cholesterol 5.5 mg
    Sodium 146.7 mg
    Total Carbohydrate 41.4 g
    Dietary Fiber 1.8 g
    Sugars 2.4 g
    Protein 5.0 g

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