CREAMY VEGGIE RICE
MAKES 6 SERVINGS.
1 cup brown rice
1 tbs unsalted butter
Salt
2 bell peppers, seeded, halved
2 tbs oil
1 onion, chopped
1 clove garlic, chopped
1 cup sour cream
1/2 cup chopped chives
5 ears corn, grilled, cut from cob
8 oz sharp Cheddar cheese, grated
Heat broiler. In a pan, bring rice and 4 cups water to a boil, add butter and salt. Once butter has melted and water has returned to a boil, cook until tender. Spread rice onto a baking sheet, cool 30 min. *Place peppers on a lined baking sheet, broil until skin is charred. Transfer to a bowl, cover 5 min. Peel peppers, discard skins. Cut peppers into 1/2" pieces. *Reduce oven to 350 degrees. Heat oil in a skillet. Add 3/4 of onion, cook until tender. Stir in peppers and garlic, cook 1 min. remove from heat. *In a bowl, combine sour cream, chives and remaining onion. Add rice, vegetables and corn, mix. Fold in cheese. Transfer mixture to a baking dish, bake until heated through 30 min. SERVE & ENJOY...
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