• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Rice with Roasted Red Peppers, Black Olives and Feta

  • Recipe Submitted by on

Category: Rice

 Ingredients List

  • 1 lg Red bell pepper, roasted
  • 1 1/2 c Long-grain white rice
  • 1 tb Olive oil, or less
  • 3 Green onions, chopped with
  • -green
  • 1 Garlic clove, minced
  • 1/4 c Chopped fresh parsley
  • 2 tb Fresh lemon juice
  • 3 tb Chopped tomato, sundried,
  • -softened
  • 3 tb Black olives, Calamata,
  • -chopped and pitted
  • 1/4 ts 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.

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