Recipe - Rice With Roasted Red Peppers Black Olives And Feta

1 lg Red bell pepper, roasted
1 One half cup Longgrain white rice
1 tablespoon Olive oil, or less
3 Green onions, chopped with
green
1 Garlic clove, minced
One fourth cup Chopped fresh parsley
2 tablespoon Fresh lemon juice
3 tablespoon Chopped tomato, sundried,
softened
3 tablespoon Black olives, Calamata,
chopped and pitted
One fourth teaspoon Freshly ground black pepper,
to taste
Fresh parsley, for garish

CHAR BROIL THE PEPPER: Position rack so that pan will be 6 inches from
heat. Preheat broiler to high. Place pepper on a pan and broil, turning
frequently (every 2 to 3 minutes), about 10 to 15 minutes or until charred
on all sides. STEAM: transfer to a paper or plastic bag or wrap in plastic
wrap. Let stand until cool to touch. Halve the pepper, core, seed, peel,
and chop (into raisinsized pieces).

Meanwhile steam the rice in appropriate amount of liquid for the cooker:
yield about 3 cups.

In a small skillet, heat oil and saute the green onion until soft (3 to 4
mins). Add garlic and soften (1 min) and add parsley, lemon juice,
sundrieds, olives, blackpepper and cook, stirring for 1 to 2 minutes,
until the ingredients are heated through. Toss the hot rice with the bell
pepper. Serve hot with crumbled feta. Refrigerate any leftovers and serve,
cold, on lettuce leaves, as salad. MCServing (about 2/3 cup each)
178 cals (14.3% ff) 2.9 g fat.

Good with grilled poultry and fish. Not too 'shabby' cold! (1996)
Published by HarperCollins. Part of a series.

this sounds wonderful! I bet it would be good with orzo instead of rice,
too. A trick another olive lover taught me was to use some of the juice in
cooking. That way you can reduce the number of olives you use & still get
the flavor. That might give enough liquid to reduce the oil used, too.

Recipe by: Gourmet Pantry: Rice by Mary Goodbody (1995) Posted to Digest
eatlf.v097.n163 by "smithg" smithg@arlut.utexas.edu on 1997n,