cat lover
07-05-2006, 07:55 AM
4-6 red bell peppers
2 tbsp olive oil + 1/4 cup
1/2 tsp salt
1/2 tsp garlic powder
3 scallions
4 cloves garlic
3 cups vegetable broth
1 cup white wine, separated + 1 tbsp
1 cup aborio rice
1/2 cup sun-dried tomatoes (re-hydrate if necessary)
1 portobello mushroom, halved and sliced
1 tbsp margarine
parmesan cheese ,vegan or dairy
Slice tops off of peppers and scoop out seeds. Place in baking tray. Drizzle with 2 tbsp olive oil, garlic and salt and bake at 350 degrees for 15-20 minutes, or until just barely tender. Heat broth and 1/2 cup wine over low heat til hot, just before simmering. In a separate large skillet, saute scallions, garlic cloves in 1/4 cup olive oil. Add rice and mushrooms until rice is toasted, but not burnt, stirring frequently. Add 1/2 cup white wine and simmer 1 more minute. Add 1/2 cup of the broth and wine mixture to rice. Allow to cook until the liquid is almost absorbed. Continue adding broth mixture 1/2 cup at a time until rice is cooked, about 30 minutes. Add 1 tbsp margarine and 1 tbsp wine just before done cooking. Stuff into peppers. Sprinkle the stuffed peppers with parmesan and bake 10 more minutes. 4-6 servings
2 tbsp olive oil + 1/4 cup
1/2 tsp salt
1/2 tsp garlic powder
3 scallions
4 cloves garlic
3 cups vegetable broth
1 cup white wine, separated + 1 tbsp
1 cup aborio rice
1/2 cup sun-dried tomatoes (re-hydrate if necessary)
1 portobello mushroom, halved and sliced
1 tbsp margarine
parmesan cheese ,vegan or dairy
Slice tops off of peppers and scoop out seeds. Place in baking tray. Drizzle with 2 tbsp olive oil, garlic and salt and bake at 350 degrees for 15-20 minutes, or until just barely tender. Heat broth and 1/2 cup wine over low heat til hot, just before simmering. In a separate large skillet, saute scallions, garlic cloves in 1/4 cup olive oil. Add rice and mushrooms until rice is toasted, but not burnt, stirring frequently. Add 1/2 cup white wine and simmer 1 more minute. Add 1/2 cup of the broth and wine mixture to rice. Allow to cook until the liquid is almost absorbed. Continue adding broth mixture 1/2 cup at a time until rice is cooked, about 30 minutes. Add 1 tbsp margarine and 1 tbsp wine just before done cooking. Stuff into peppers. Sprinkle the stuffed peppers with parmesan and bake 10 more minutes. 4-6 servings