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Ingredients
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brown rice - 400g
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large red pepper - 2
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vegetable stock - 600-650ml
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large garlic - 2 cloves, sliced
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can tomatoes - 400g, chopped
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fresh basil leaves - 3, snipped
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bay leave - 1
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olive oil - 1 tbsp
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ground black pepper and salt
Method
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Grill the peppers until the skins
are blacked and blistered all over. Then, place the peppers in a
bowl and cover with layers of damp kitchen paper, set aside for
10 minutes.
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Peel off the peppers skin, slice
and discarding the cores and seeds.
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Heat oil in a shallow pan, cook
the tomatoes and garlic over low heat for 5 minutes, add the bay
leave and pepper slices. Stir and cook for further 20 minutes.
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Heat the stock in a heavy-based
pan until simmering point.
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Stir in the rice into the
vegetable mixture, cook for a while, add two or three ladleful
of the hot stock. Cook, stirring occasionally until all the
stock has been absorbed into the rice.
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Continue to add the stock in the
same way, make sure that each addition has been absorbed before
adding the next.
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Season with pepper and salt when
the rice is tender. Remove pan from heat, cover for 10 minutes,
stir in the basil leaves. Serves 2-3.
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