*  Exported from  MasterCook  *
 
            Rice with Roasted Red Peppers, Black Olives and Feta
 
 Recipe By     : Gourmet Pantry: Rice by Mary Goodbody (1995)
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Rice                             Xport
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         red bell pepper -- roasted
    1 1/2  cups          long-grain white rice
    1      tablespoon    olive oil -- or less
    3                    green onions -- chopped with green
    1                    garlic clove -- minced
      1/4  cup           chopped fresh parsley
    2      tablespoons   fresh lemon juice
    3      tablespoons   chopped tomato -- sundried, softened
    3      tablespoons   black olives -- Calamata
                         chopped and pitted
      1/4  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 raisin-sized 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, black-pepper 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.
 
 
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