Thursday, March 29, 2007
Brown Rice & Bell Pepper Pulao
Ingredients 1 cup uncooked brown rice 2 medium size green bell peppers or 1 green and 1 sweet pepper ( Red / Orange) chopped fairly small 1 Jalapeno chilli or the amount to suit your taste 1 medium onion finely chopped Cilantro (I like a lot of it) 1/4 tsp of jeera Salt and pepper to taste 1 Tbsp. olive or canola oil 3 Tbsps shredded sharp cheddar cheese Method Cook and set aside the brown rice with 1/2 tsp of salt according to the instructions on the package. Heat the oil in a heavy bottomed pan and toss in the jeera. Once it changes color, add the onions and chopped jalapeno chillies and saute for about 3 to 5 mins. Add the chopped bell peppers and continue to saute. The veggies should not be too soft. The flavor is best when the peppers are still a bit crisp. Season with salt and pepper and add the chopped cilantro. Toss this mixture with the cooked rice and shredded cheese while still warm and serve immediately. Serves 2 as a main course. ----- |
