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Source: Rice

Rice with Roasted Red Peppers...
A wonderful mixture of ingredients.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
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1 large red bell pepper
1 1/2 cups long grain white rice
1 tablespoon olive oil
2 to 3 green onions, chopped
1 garlic clove, minced
1/4 cup fresh flat leaf parsley, chopped
2 tablespoons fresh lemon juice
2 tablespoons oil-packed sundried tomatoes, chopped
3 tablespoons chopped, pitted calamata olives, or other brine-cured olives
1/4 teaspoon freshly ground black pepper
4 ounces feta cheese, cut into 6 slices
sprigs of fresh flat leaf parsley, for garnish (optional)

Preheat the broiler with the pan 6 inches from the heat source. Place the bell pepper on the broiler pan and broil, turning frequently, for about 10-15 minutes, or until blackened on all sides. Transfer to a papper bag, close the bag and let cool. Halve the pepper, core, seed, peel and chop.
Cook the long grain rice following the basic method for steamed rice or according to the package directions.

Meanwhile, in a small skillet, heat the oil over medium heat. Add the green onionsand cook, stirring frequently, for 3 to 4 minutes, or until softened. Add the garlic and cook for 1 minute, or until aromatic. Add the parsely, lemon juice, sundried tomatoes, olives, pepper and bell pepper and cook, stirring for one to 2 minutes, until the ingredients are just heated through.

Toss the hot rice with bell pepper mixture. Transfer the rice to heated bowls and serve immediately, garnished with feta and fresh parsely if desired.

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