This is a variation on
#27. Stuffed Tomatoes and Peppers (Vegan). I cooked the onions in the olive oil, then mixed in the rice, then added some sliced, blanched almonds and some raisins; and since I couldn't get good tomatoes or garlic at the store, I used about 1/2 C. of Clint's Texas Salsa (mild), which I recommend a little bit as a salsa and a LOT as an addition to this dish. After everything had cooled somewhat (at room temperature) I added parsley and mint from my pots on the patio (growing your own is fun, easy and cheap, not to mention fresher and cleaner than what you will find in the store).
This is what it looks like:
(excellent warm, chilled, or at room temperature)
The next day, I dressed up the leftovers with the one measly bell pepper I've managed to grow on the patio so far. I think I picked it a bit early:
But I kind of liked the brownish color against the colors of the rice salad:
And the flavors were, of course, highly compatible.
I liked this preparation a LOT better than the original recipe that I got from a book because there is SO much less cooking and fussing about, and also, I didn't have to eat burnt almonds and raisins (yuck!).
A+
No comments:
Post a Comment