Colorful Rice
Sabrina Powers writes, "This is especially nice with corn, cabbage, scallions and garlic fresh from the garden."
Ingredients
1 Cup uncooked rice (we used brown)
1 TB. olive oil
1 bunch scallions, sliced
2 garlic cloves, chopped (or 1/2 tsp. PENZEYS MINCED GARLIC)
2 Cups red cabbage, sliced (1/2 small cabbage)
1/2 TB. MEDIUM HOT CRUSHED RED PEPPER FLAKES
1 TB. OLD WORLD SEASONING or FORWARD! SEASONING
1 TB. WHITE SESAME SEEDS, toasted for 5 minutes in a pan over medium heat
1/2 Cup thinly sliced black olives
2 Cups corn, cooked and drained (4 ears)
3 TB. cooked, diced bacon
1 Cup raisins (mixed regular, yellow, red)
16 oz. roasted red pepper spread, preferably homemade (see tip)
Directions
Cook the rice according to package instructions and set aside. Heat the oil in a large skillet. Add the scallions and garlic (if using fresh) and cook until softened and starting to brown, about 5 minutes. Add the cabbage and garlic (if using PENZEYS MINCED), and cook just until softened, stirring frequently, about 10 minutes. Add PEPPER FLAKES, OLD WORLD or FORWARD!, SESAME SEEDS, olives, corn, bacon and raisins. Stir in the rice and then mix in the red pepper spread. Stir well, heat through, about 5 minutes. Serve warm or room temperature.
TIP: Roasting Red Bell Peppers
Place a pepper right on the gas stovetop burner over medium-high heat. An electric stove can be used, but the pepper has to be watched more closely so it doesn't completely burn. The pepper will start to blacken after about 1 1/2 minutes. Using tongs, turn the pepper, a quarter at a time, giving each side time to blacken. After all four sides have been done, look at the pepper and tip it over the flame so any non-blistered surfaces get a chance to blacken. The whole job should take 7 or 8 minutes, and you can do 4 at a time and save the rest. After the pepper is fully blackened, remove from burner and wrap in foil. Let steam 15 minutes. Unwrap, run under cool water, and the skin will come right off, exposing the red pepper flesh (peel or pare off any stubborn bits). Core and remove seeds and veins, then mince the flesh into small bits or puree with fresh basil and garlic to make a spread as for this recipe. This is traditionally called pimento, and it will add a wonderful dimension to this dish and many others without an overpowering bell pepper flavor.
Prep. time: 20 minutes plus rice cooking time
Cooking time: 20 minutes
Serves: 10