Ingredients
4 peppers (I used yellow peppers), washed
150 g semiwhole rice (I used Carnaroli), rinsed under cold running water
150 g seitan, finely chopped
1 zucchini, cleaned and cut into cubes
8-10 cherry tomatoes, cleaned and cut into quarters
a handful of capers, soaked in filtered water for 10-15 minutes then rinsed and drained
a handful of raisins, soaked in filtered water for 5-10 minutes then rinsed and drained
a handful of pine nuts
dried oregano, to taste
extra virgin olive oil, to taste
whole sea salt, just enough to taste
Makes 4 servings.
Directions
Preheat the over to 170° C. Cook the rice in filtered and lightly salted water until al dente (use 2 parts water for 1 part rice). Cut each pepper in half, remove seeds and white ribs. Place the peppers in an oven pan, drizzle with olive oil and bake the peppers for 10-15 minutes. When the rice is cooked, drain it well (in case some cooking water is left) and transfer it into a large bowl. Add the seitan, zucchini, tomatoes, capers, raisins, pine nuts, oregano, olive oil and salt then toss to mix. Spoon some of the rice into each pepper half, cover the oven pan with foil then bake for another 10-15 minutes. Remove from the oven, drizzle with some extra olive oil and serve warm or cool.
Posted in: autumn,grains,lunch-box,picnic,savoury,summer,vegetables
VERSIONE ITALIANA
