Rice with Roasted Red Peppers, Black Olives & Feta

Recipe by Dancer
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READY IN:
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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