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RICE WITH ROASTED RED PEPPERS,

BLACK OLIVES & FETA

MAKES: 6 Servings

1 large red bell peppers, roasted

1 cups long-grain white rice

1 tbsp olive oil or less

3 green onions, chopped with greens

1/4 cup fresh parsley, chopped

2 tbsp fresh lemon juice

3 tbsp sun-dried tomatoes, chopped, softened

3 tbsp kalamata olives, chopped and pitted

1/4 tsp black pepper, freshly ground or to taste

1/4 cup feat cheese, crumbled

fresh parsley to garnish

1. Place the pepper on a pan and broil on high rack, turning frequently until charred on all sides.

2. Transfer the peppers to a paper or plastic bag or wrap in plastic wrap. Let cool.

3. Halve the pepper, core, seed, and chop.

4. Steam the rice, or boil according to package directions.

5. In a small skillet, heat oil and saute the green onion until soft. Add garlic, saute for 1 minute then

add parsley, lemon juice, sundried tomatoes, olives, black pepper and cook, stirring, until

ingredients are heated.

6. Toss the hot rice with the bell pepper. Serve hot with crumbled feta

 

 

 

 

 

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