Yesterday was another beautiful fall day in the city (as long as you didn't have to get across the bay bridge!) Last night I made a brown rice salad with some roasted peppers and grilled Merguez sausages from Fatted Calf. Perfect meal!
Brown Rice Salad serves about 3
1/2 cup brown rice
1/2 teaspoon salt
2 tablespoons sherry vinegar (or champagne)
2 tablespoons good olive oil
pepper
handful of cherry tomatoes
4-5 leaves basil, julienned
Cook the rice in about 1 & 1/4 cups water until soft, about 30 min. Put in a bowl to cool slightly. Whisk the vinegar, salt, olive oil and pepper and then pour over the rice. Add the tomatoes and basil and stir all together - taste for seasonings. I had a few roasted tomatoes that I made last weekend, so I chopped these and added them too. If I wasn't doing the peppers with olives, I think this would also be good with some chopped kalamata olives too.
Baked Stuffed Peppers - bake as many as you need/have
Red or yellow sweet peppers
fresh tomatoes chopped
anchovies
garlic slivers
capers
kalamata olives
olive oil
Cut the peppers in half length-wise and take out the seeds. In each half put some chopped tomatoes, a little chopped anchovy, a couple garlic slivers, a few capers, some chopped kalamatas and drizzle all with olive oil and pepper. Don't salt!!! Bake in the oven 30-40 min. at 350 degrees until tender.
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