seasons wild rice paella peppers

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that's " w " - the end of the recipes for summer

 

 

* Exported from MasterCook *

 

Wild Rice Paella Peppers

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 8 Preparation Time :0:00

Categories : 2send Summer

 

Amount Measure Ingredient -- Preparation Method

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4 large green bell peppers; deseeded -- halved lengthwise

5 ounces long-grain brown rice

2 ounces wild rice -- soaked overnight

1 teaspoon saffron

1/4 cup olive oil

1 onion -- peeled, chopped

1 medium courgette or zucchini -- trimmed, chopped

1 clove -- peeled, crushed

2 ounces tomatoes -- chopped

2 ounces cashew pieces

4 ounces sweet corn kernels -- drained

1/2 cup tomato juice

1 teaspoon paprika

salt and black pepper

2 teaspoons soy sauce

 

Steam the pepper halves for 5 minutes and place on a large baking tray. Cook the

rice in twice the volume of water for 30 minutes, adding the saffron to the

boiling water before the rice in order to rehydrate it first. The amount of

water needed may vary according to brand of rice.

 

Place the olive oil in a saucepan and saute the onion, zucchini or courgette and

garlic until the onions are transparent. Add the tomatoes, cashews and sweetcorn

and cook for a further few minutes. Then add the tomato juice, paprika, salt and

pepper and leave to simmer for 10 minutes. Finally mix in the cooked rice and

soya sauce and simmer until all the tomato juice has been absorbed. Fill each

pepper half with rice mixture and bake in a preheated oven at 375F for 10

minutes.

 

Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998)

 

Source:

" Recipes for Summer "

Yield:

" 8 pieces "

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Per Serving (excluding unknown items): 236 Calories; 11g Fat (40.8% calories

from fat); 5g Protein; 31g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

150mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 2236 0 0 0 0 0 5663 0 0 902505 2873 0 0 0 0