Green rice with chilliby Rick Marshall |
| Preperation time: 10 mins Cooking time: 45 mins Serves: 4 |
| Recipe Ingredients |
| 1 large green pepper; 2 mild green chillies; 3 garlic cloves, crushed; 25g coriander; 2tbsp olive oil; 1 onion, finely chopped; 250g brown rice; 475ml hot vegetable stock. |
| Recipe Method |
| Heat the oven to 200c/gas mark 6. Roast the pepper in a roasting tin for 25 minutes until well blistered and soft. Put in a bag, leave for 10 minutes, then peel away the skin and remove the seeds. Repeat with the chillies, roasting them for 10 minutes. Put the roasted pepper and chillies into a food processor along with the garlic and coriander. Pulse to make a coarse green paste. Heat the oil in a large pan and cook the onion for 5 minutes. Add the rice and stir to coat the grains in oil. Add the green pepper paste and the hot stock. Bring to the boil, cover and simmer for 25 minutes until rice is tender and the stock absorbed. Season. |
| More recipes: |
| Lentil soup Sweet potato and sage risotto Roasted vegetable pasta Roasted tomato salad Vegetable and corn chowder |
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