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Roasted Pepper Rice Pilaf
This colorful side dish works well alongside most main dishes
from beef to chicken to fish. Any vegetable can easily be substituted
for the peppers for a variation.
Archive time: 20 minutes Total time: 1 hour 40 minutes
Makes about 8 cups
1 medium red bell pepper (about 7 to 8 ounces)
1 medium yellow bell pepper (about 7 to 8 ounces)
2¼ teaspoons extra virgin olive oil, divided
½ medium onion, peeled and chopped
2 garlic cloves, peeled and crushed
1½ cups long grain white rice
½ cup wehani* or brown basmati rice
2½ cups chicken broth low sodium
2 sprigs fresh thyme
1¼ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
¼ cup fresh parsley, chopped
2 scallions, trimmed and chopped
1. Put the peppers on the baking pan and rub with ¼ teaspoon of the olive oil
and put in the oven with the rack in the middle rack position. Set to Bake
Steam at 400°F for 30 minutes. Turn the peppers midway through cooking.
2. Once finished, put peppers in a medium bowl and cover tightly with plastic
wrap. Let rest for 30 minutes. When cool, remove peppers and peel away
the skin, discarding both the skin and seeds. Cut the peppers into ½-inch
dice.
3. Put the remaining olive oil into a 2-quart baking pan with the onion, garlic,
rice, chicken broth, salt and pepper. Cover the pan and put in oven with the
rack in the lower rack position. Set the oven to Super Steam at 300°F for 35
minutes.
4. When complete, allow rice to rest for about 15 minutes. Finish by stirring in
the reserved peppers with the parsley and scallions.
Nutritional information per ½-cup serving:
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*Wehani rice is a type of aromatic brown rice that can be found in
speciality food stores.
Roasted Tomatoes
Steam-roasting tomatoes intensifies their flavor. They can be
a tasty component to many dishes, or blend them up as a sauce
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Active Time: 5 minutes Total Time: 20 minutes
Makes about 6 servings
2 teaspoons olive oil
6 plum tomatoes, cored and halved lengthwise
pinch kosher salt
pinch freshly ground black pepper
1. Line the baking pan with parchment paper. Drizzle the olive oil over the cut
side of the tomatoes and sprinkle with salt and pepper. Lay on prepared
pan, cut side down, and put in the oven with the rack in the middle rack
position. Set to Bake Steam at 450°F for 15 minutes.
2. Remove tomatoes from oven and let cool slightly. Remove skins before
using.
Nutritional information per serving:
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