Friday, November 18, 2011
RECIPE: Wild Rice Stuffed Peppers
This new twist on the Stuffed Bell Peppers turned out great! The very first time I experimented with this dish I had used "ground beef" [made from soy] and it was good, but I think I like the wild rice a lot more. What can I say, I'm a rice kind of girl.
What you need:
-4 bell peppers, color of choice
-a little over 1/2 lb wild rice
-1 cup button mushrooms
-salt, pepper and ground cumin
Directions: Preheat oven at 400 degrees
Prepare the peppers! Wash them and slice off the top, then hollow out the pepper and take out the seeds.
1. Cook your wild rice: rinse out the rice and place in a large pot, fill the pot double to amount of rice with water and bring to a boil. Once there, let it boil for about five minutes, then let it simmer until the rice in tender [keep in mind that wild rice tend to be a bit tougher than the other kinds so be sure you don't let it get mushy]. Once rice is cooked, set aside.
2. While the rice sits, chop your onion and mushrooms and mince the garlic. In a sauce pan saute the three ingredients together. [First saute onion, then add mushroom once onion is half way through.]
3. Add your onion mix to the rice, along with defrosted corn [about a cup]. Mix well together.
4. Add salt, pepper and cumin to taste.
5. Stuff your Peppers and bake them for about 20-30 minutes, depending on how you like your peppers.
published by Dani Katarina