Rice With Roasted Red Peppers, Black Olives & Feta

Ingredients

• Servings: 6
• 1 large red bell pepper, roasted
• 1 1/2 cups long-grain rice
• 1 tablespoon olive oil (or less)
• 3 green onions, chopped with green
• 1 clove garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh lemon juice
• 3 tablespoons sun-dried tomatoes, chopped, softened
• 3 tablespoons kalamata olives, chopped and pitted
• 1/4 teaspoon black pepper, freshly ground (or to taste)
• 1/4 cup feta cheese, crumbled
• to taste fresh parsley (to garnish)

Recipe

• 1 charbroil the peppers - position the rack so that the pan will be 6 inches from the heat. preheat the broiler to high.
• 2 place the pepper on a pan and broil, turning frequently (every 2 to 3 minutes), about 10 to 15 minutes or until charred on all sides.
• 3 transfer the peppers to a paper or plastic bag or wrap in plastic wrap. let stand until cool to touch.
• 4 halve the pepper, core, seed, peel, and chop (into raisin size pieces).
• 5 meanwhile steam the rice in an appropriate amount of liquid for the cooker: yield about 3 cups.
• 6 in a small skillet, heat oil and saute the green onion until soft (3 to 4 minutes). add garlic and soften (1 minute) and add parsley, lemon juice, sundried tomatoes, olives, black pepper and cook, stirring for 1 to 2 minutes, until the ingredients are heated through.
• 7 toss the hot rice with the bell pepper. serve hot with crumbled feta.
• 8 refrigerate any leftovers and serve cold.