Description
Wonderfully delicious, bright and easy dish! The taste of roasted peppers, fresh spinach and nutty taste of brown long grain rice Indica Brown from Mistral! If you don't have spinach, you can feel free to take the sorrel, but then eliminate the lemon juice. I hope that this dish will give you energy and good mood!
Ingredients
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Rice brown
1 pack
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Red sweet pepper
2 piece
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Spinach
1 coup
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Bay leaf
1 piece
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Cardamom
2 piece
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Allspice
3 piece
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Oregano
0.5 tsp
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Garlic
2 tooth
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Olive oil
1 Tbsp
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Lemon juice
1 Tbsp
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Salt
Cooking
Then boil the rice. Cook for 30 minutes, 5 minutes before end of cooking, add Bay leaf, allspice, black pepper, salt and cardamom, the aroma from the rice is magnificent. Rice is removed from the water to drain.
Preheat the oven to 230-240 degrees. Bake the peppers whole for 10-15 minutes until black. Put them in a package or any container under the lid for 5 minutes. During this time they are slightly cool, and peel easily comes off.
Peel skin from peppers, remove seeds, chop the peppers into pieces.
In a pan heat olive oil, sauté the chopped garlic together with oregano over medium heat 1 minute to go in the aroma.
Add the washed spinach.
And sliced roasted peppers. Leave on the fire for a few minutes.
Mix together the rice and peppers with spinach, add lemon juice, if necessary, to prisolit.
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