Stuffed Yellow Peppers with Pilau Rice, Currants and Toasted Pine Nuts
The beauty of these peppers is that they can be made well in advance, then warmed through and filled with the pilau rice just before serving.
|For the roasted peppers:|
|6 large yellow peppers|
|2 cloves garlic, chopped|
|4-5 tablespoons olive oil, including a little for greasing|
|salt and freshly milled black pepper|
|For the pilau rice:|
|1 pint (570 ml) basmati rice (use a measuring jug)|
|4 oz (110 g) currants|
|4 oz (110 g) pine nuts|
|3 tablespoons olive oil|
|2 medium onions, peeled and finely chopped|
|3 cinnamon sticks, halved|
|2 cloves garlic, crushed|
|2 pints (1.2 l) of hot stock made with Marigold Swiss vegetable bouillon powder|
|12 sprigs fresh mint, to garnish|
|Pre-heat the oven to gas mark 4, 350°F (180°C).|
|Need help with conversions?|
|You will also need a baking tray measuring 11 x 16 inches (28 x 40 cm), greased, and a large, lidded frying pan.|
All you do is cut the peppers in half lengthways through the stalk, then scrape out the seeds and place the halves on the baking tray. Now sprinkle a little of the garlic into each one and follow that with a teaspoon of oil. Brush a little more oil around the edges of the peppers, add a seasoning of salt and freshly milled black pepper, then bake them on a high shelf in the oven for 50-60 minutes, or until they are well browned at the edges.
Meanwhile, prepare the rice. Heat the oil in the frying pan over a medium heat. Add the onions and pine nuts and fry for 10 minutes, or until everything is golden. Then add the currants, cinnamon and garlic. When you are ready to cook the rice, stir it into the pan and turn the grains over until they are thoroughly coated in the oil. Then pour in the hot stock and season with salt. Stir once only, then put the lid on, turn the heat down to its lowest setting and let the rice cook for exactly 15 minutes. After that, take the pan off the heat, remove the lid and cover the pan with a clean tea cloth until the rice is needed.
When the peppers are cooked, transfer them to a warmed dish and fill each one with the rice, adding the mint at the last moment. Serve the remaining rice in a warmed bowl to accompany the peppers.
_This recipe is taken from How to Cook Book Three._
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Fried Halloumi Cheese with Lime and Caper Vinaigrette
- Moroccan Baked Chicken with Chickpeas and Rice
Win a Panasonic breadmaker and a supply of Carr's flour
For New Chef
05 Mar 2014 21:12
|Cookery School Webchat with Delia||
06 Mar 2014 08:40
07 Mar 2014 08:43
|Food and travel||
03 Feb 2014 19:58
Chocolate Beetroot Cake
19 Feb 2014 08:56
|Can Anyone Help?||
06 Mar 2014 23:42
20 Feb 2014 13:40
05 Mar 2014 17:43
28 Feb 2014 18:49