© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Angela's Italian Organic Oregano
The people of Sicily cook multicolored peppers, sweet onion, and ripe tomatoes, gently with a bit of garlic, some olives, and a few capers until everything is meltingly tender and intensely aromatic. Traditionally, this dish is served as a vegetable, but with a little bit of creativity it can become a healthy, delicious first course.
⅓ cup extra-virgin olive oil
2 pounds red, yellow and green bell peppers, cored, seeded, and cut into 12 inch pieces
1 large yellow onion, thinly sliced
1 garlic clove, minced
8 to 10 small green pitted olives, quartered
1 to 2 tablespoons capers, rinsed
1 pound ripe tomatoes, peeled, seeded, and finely minced
salt and freshly ground black pepper to taste
8 to 10 fresh basil leaves, shredded, or 1 tablespoon chopped fresh flat-leaf Italian parsley
1 ½ cups imported Arborio rice
Heat the olive oil in a large skillet over medium heat. Add the peppers and cook, stirring, until they begin to color, 5 to 6 minutes. Add the onion and cook until onion and peppers are lightly golden, 5 to 6 minutes. Add the garlic, olives and capers and stir once or twice. Add the tomatoes and season with salt and pepper. Reduce the heat to low and partially cover the skillet. Simmer the vegetables, stirring occasionally, until they are soft and tender and the juices in the skillet have thickened, 35 to 40 minutes. Stir in the basil or parsley. Remove from heat and set aside until ready to use. Bring a medium saucepan of water to a boil over high heat. Add 1 tablespoon of salt and the rice, and stir briefly with a wooden spoon. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the rice is tender but still 'al dente', 13 to 15 minutes. Drain the rice, making sure to leave it a bit wet, and place it in a warm serving bowl. Add the pepper mixture to the rice and mix well. Taste, adjust the seasoning, and serve.