Sweet Peppers in a Ring of Rice

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Ingredients for 10 portions
  • For the rice
  • 500 g Brown rice
  • 1 litre(s) Clear vegetable stock
  • Salt
  • For the sweet peppers
  • 250 g QimiQ Cream Base
  • 400 g Onion(s), coarsely chopped
  • 60 ml Olive oil
  • 60 g Tomato paste
  • 360 g Red pepper(s), roughly chopped
  • 360 g Green pepper(s), roughly chopped
  • 360 g Yellow pepper(s), roughly chopped
  • 4 Garlic clove(s), finely chopped
  • 400 ml Clear vegetable stock
  • Basil
  • Oregano
  • Bay leaf
  • Salt
  • Cayenne pepper
Method
1.
For the rice: cook the rice in the stock at 100° C with steam in the Convotherm. Place into 2 rings and keep warm.
2.
For the sweet peppers: fry the onions in olive oil until soft. Add the tomato puree and continue to fry for a few minutes. Add the sweet peppers and garlic. Douse with stock, season to taste and continue to cook until tender.
3.
Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
4.
Tip the rice out of the ring, and serve the sweet peppers in the middle of the rice.