Recipe - Roasted Peppers With Basmati Rice

2 One half cup Water
1 cup Basmati rice
3 tablespoon Butter
1 md Onion, finely chopped
2 tablespoon Capers
2 Cloves of garlic, finely
chopped
One half cup Fresh cilantro leaves,
chopped
3 Bell peppers
One half cup Raisins

Recipe donated by Susan Katz, Ohio

1. In a saucepan, bring the water to a boil over high heat.

2. Add the Basmati rice, cover the pan tightly, and reduce heat to a
simmer. Simmer the rice for 25 minutes. Drain well.

3. While the rice is cooking, melt the butter in a large skillet. Add the
onion and saute for 5 minutes, until the onion is soft.

4. Add the garlic and saute for another minute.

5. Stir in (one ingredient at a time), the capers, raisins, & cilantro.
Saute each ingredient for 1 minute. Add the cooked Basmati rice and remove
the pan from the heat.

6. Fill the Peppers. To fill a pepper: cut off the stem end of the pepper.
Remove the insides, seeds and membrane. Fill with the Basmati rice. Preheat
the oven to 375F. Put peppers upright on a baking sheet and roast until
done, about 25 to 40 minutes.

Posted to The Gourmet Connection Recipe Page Newsletter 05 Jan 97

From: Gourmet Connection capco@norwich.net

Date: Sun, 05 Jan 1997 13:48:55 +0500