BROWN RICE BOWLS WITH STEWED PEPPERS
I always include at least three elements in my grain bowls: the grains, the topping and something to garnish the topping, usually a protein, often a poached egg. I wanted some contrasting crunch as well as some cheese, so I made Parmesan crisps, also known as frico, one of the easiest, best-kept secrets in the Italian repertoire.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut tops off peppers, then cut lengthwise into sections along creases. Remove seeds and membranes. Slice sections crosswise.
- Heat oil in a large heavy skillet over medium heat and add onion. Cook, stirring, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add sweet peppers and, if using, chiles. Cook, stirring often, until peppers have softened slightly, about 5 minutes. Add salt to taste and continue to cook for another 5 minutes, until peppers are tender.
- Add tomatoes, sugar, basil sprig and black pepper. Bring to a simmer and cook, stirring from time to time, until tomatoes have softened and cooked down, 5 to 10 minutes.
- Cover skillet, reduce heat and simmer for another 10 minutes, stirring occasionally, until mixture is thick and fragrant. Stir in slivered basil. Taste and adjust seasonings. Keep warm.
- Make Parmesan crisps: Heat oven to 350 degrees. Line 1 or 2 baking sheets with silicon mats or parchment. Spoon heaped tablespoons (about 1/2 ounce) grated Parmesan onto silicon mat or parchment, then use a spoon to flatten rounds until they are about 4 to 4 1/2 inches in diameter and very thin. They should be about 2 inches apart. Bake 9 to 10 minutes, switching pans front to back, until the cheese is brown and lacy. Remove from heat and allow the rounds to cool. Once cooled, they should be crisp all the way through.
- Spoon rice into bowls. Top with peppers. Garnish with torn leaves of fresh basil and a Parmesan crisp.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 8 grams, Carbohydrate 59 grams, Fat 12 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 918 milligrams, Sugar 18 grams
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Darii Ludmila
[email protected]This was a quick and easy weeknight meal. The peppers were delicious and the rice was fluffy. I added a bit of extra spice with some cayenne pepper.
Sadia Cabdulaahi
[email protected]This recipe was a hit with my family! The peppers were flavorful and tender, and the brown rice added a nutty flavor. I also loved the addition of the avocado and cilantro. Will definitely be making this again!
Zach Gates
[email protected]I'm not a huge fan of peppers, but I thought I'd give this recipe a try. I'm glad I did! The peppers were actually really good and the rice was cooked perfectly. I'll definitely be making this again.
Rotovai Rotonvai
[email protected]This recipe was a bit bland for my taste, but it was still good. I'll definitely be making it again, but I'll add some more seasoning next time.
asian chameleon
[email protected]This recipe was easy to follow and the end result was delicious! The peppers were flavorful and the rice was cooked perfectly. I will definitely be making this again.
Santona Aktar
[email protected]This recipe was a bit too spicy for me, but it was still delicious. I'll definitely be making it again, but I'll use less chili powder next time.
Emmanuella Austin
[email protected]I made this recipe for my family and they loved it! The peppers were so flavorful and the rice was cooked perfectly. I will definitely be making this again.
Nichodis Todd
[email protected]This recipe was a bit bland for my taste. I think it needed more seasoning.
Babar Bangash
[email protected]I loved this recipe! It was so easy to make and it tasted amazing. The peppers were so flavorful and the rice was cooked perfectly. I will definitely be making this again.
noid
[email protected]This recipe was a bit too spicy for me, but it was still delicious. I'll definitely be making it again, but I'll use less chili powder next time.
Barna roy Chowdhury
[email protected]I'm not a fan of stewed peppers, but I thought I'd give this recipe a try. I'm glad I did! The peppers were actually really good and the rice was cooked perfectly. I'll definitely be making this again.
Jannette Flores
[email protected]This recipe was easy to follow and the end result was delicious! The peppers were flavorful and the rice was cooked perfectly. I will definitely be making this again.
Masti Fanny
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved it. I will definitely be making it again.
TURSUNOV Mirjaxon
[email protected]I followed the recipe exactly and it turned out great! The peppers were perfectly tender and the rice was fluffy. I will definitely be making this again.
Abdulmujib Gboye
[email protected]This recipe was a bit bland for my taste. I think it needed more seasoning.
Attar Baloch
[email protected]I love this recipe! It's so versatile. I've made it with different types of peppers and vegetables, and it's always delicious. It's also a great way to use up leftover rice.
Sidra Kanwal
[email protected]This was a quick and easy weeknight meal. The peppers were delicious and the rice was fluffy. I added a bit of extra spice with some cayenne pepper.
Asmat Gul
[email protected]I'm not a huge fan of brown rice, but this recipe changed my mind! The peppers were so flavorful and the rice was cooked perfectly. I'll definitely be making this again.
Wourry Jallow
[email protected]This recipe was a hit with my family! The stewed peppers were flavorful and tender, and the brown rice added a nutty flavor. I also loved the addition of the avocado and cilantro. Will definitely be making this again!