Makes 6 servings
This recipe calls for 1 ½ cups cooked rice, so the dish is often a delicious destination for my leftover brown or white rice. For an eye-catching presentation, stuff the completed rice mixture into assorted red, yellow, and green bell peppers (caps removed and centers hollowed out); sprinkle the filling with Parmesan cheese. Arrange the peppers in a roasting pan with ½ inch of water. Bake at 375° F for about 45 minutes, or until the peppers are tender.
½ cup long-grain brown rice
1 tablespoon olive oil
1 cup finely chopped onion
2 cloves garlic, minced
One 15-ounce can diced tomatoes with juice
One 15-ounce can kidney beans, drained and rinsed
½ cup Cabernet Sauvignon or full-bodied red wine
½ cup finely chopped oil-packed sun-dried tomatoes, drained well
½ cup dried currants
1 tablespoon minced fresh basil or ½ teaspoon dried basil
1 tablespoon minced fresh oregano or ½ teaspoon dried oregano
1 teaspoon sugar
1/8 teaspoon red pepper flakes, or to taste
¼ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
Freshly shredded Parmesan cheese for garnish
Cook the rice according to package instructions.
Heat the oil in a large skillet over medium-high heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic; stir constantly for about 1 minute. Reduce the heat to medium; except for the Parmesan garnish, stir in the remaining ingredients and the cooked rice. Cover and simmer, stirring occasionally, until the liquid is absorbed, about 20 minutes. Taste and adjust the seasoning.
Garnish the servings with the Parmesan.
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