Rice with stuffed capsicum.

Rice with stuffed capsicum

This is a meal I make when I want a quick dinner ready.

This can be easily turned into a veg meal or a low carb meal.

In the ingredient section, I have listed the various options.

Ingredients:

Red Capsicum: 4, washed, core taken out, all seeds clean and dries. Keep the top part where the stalk is, as it will act as a cover when stuffed.

Brown rice: 1 and ½ cup, Pre-soaked. (This can be replaced by white rice/ couscous/ shredded cabbage)

Chopped green onions: ½ cup

Chopped white onions: ½ cup

Chopped garlic: 1 table spoon

Chopped ginger: 1 table spoon

Mixed herbs: 2 table spoons

Corn kernel: 1 cup, boiled (they need to be sweet and not dry)

Tomatoes: ½ cup, chopped

Carrot- Half a piece, shredded (optional)

Mincemeat or mince chicken: 2 cups (you can replace the meat with soya granules soaked in hot water for 30 mins and then drained or with shredded cottage cheese or mashed potatoes.)

Basil leaves: 5 to 6 leaves, finely chopped

Coriander leaves: ¼ cup, finely chopped

Butter

Cheese: Shredded, 1 sup.

Olive oil

Cloves: 2 to 3

Cinnamon:1 stick

Cardamom: Big black cardamom, 2 pieces.

Pepper

Salt

PROCESS:

Preparing the Rice –

Here I have used brown rice, use any rice or substitute you want. Just the cooking time will vary.

Add 1 spoon of butter in a frying pan with a spoon of oil (for the butter not to burn). When heated, add half a teaspoon of garlic and half of the chopped white onions. Stir till soft. Add the clove, Cinnamon and cardamom. Then add the rice, fry for a minute or two on low heat and add water. Let it cook till rice is just about done.

Always cook on low heat.

Rice should not be over done at all. It should be separate and should hold its shape. Remember, we have to further cook it. It will look squishy and half the taste of food is in the way it is presented.

When done, let it rest, while you prepare the rest.

Preparing the filling –

Add butter and oil in a pan, the add the rest of the white onions and garlic and fry till soft. Add the green onions and add the mince meat of your choice. Add pepper and add and 2 table spoons of water, cover and let it cook on low flame. When the meat is almost done, add the boiled corn, chopped tomatoes, carrot and coriander leaves and stir well. Cook for another 3 to 4 minutes and remove from heat. Let the filling sit in the same pan for a bit (5 to 10 minute).

Preparing the capsicum –

The capsicum must be whole and free of any seed and totally dry.

Fill each capsicum with the stuffing till the top, add some shredded cheese(2 to 3 pinches) and 2-3 drops of olive oil and cover with the stalk cut out part.

Brush the outside of the capsicum with oil and keep aside.

Final Cooking –

Take a glass dish, spray some butter or oil, put the rice in the dish and even it out. Then put the 4 capsicum on the 4 Corners.

Cover the visible rice portion with the shredded cheese.