Peppers and black rice rolls
Those rolls are perfect for summer entertaining: quick, simple, the peppers could be grilled on a barbecue and the rice practically cook by itself!
1 red pepper
1 yellow pepper
250 gr of San Lorenzo Organic black rice
Chicken or vegetable stock
1 table spoon of San Lorenzo extra virgin olive oil
Grated cheese of your choice
Grill the peppers, entire, in the oven or over the barbecue. Let them cool in a plastic bag, then peel them.
In the meanwhile, cook the rice. Toast it the hot oil, then add enough stock to cover it a centimetre over the end of the rice.
Let it cook until the stock is completely absorbed, then add a bit of grated cheese, mix and let it cool.
Cut the peppers in large stripes. When is cold enough to take it in your hand, add a bit of it on the pepper’s stripes, then roll it.
Serve warm or room temperature.
These are absolutely brilliant and beautiful!
Scritto da Mango Power Girl, il 21 Aprile, 2008 at 11:14