Bell Peppers in a Ring of Rice

  • Print
Recipe Image
Ingredients for 4 portions
  • For the rice
  • 250 g Brown rice
  • 500 ml Clear vegetable stock
  • Salt
  • For the bell peppers
  • 125 g QimiQ Sauce Base
  • 2 Large onion(s) 200 g each, diced
  • 2 tbsp Olive oil
  • 2 tbsp Tomato paste
  • 180 g Red bell pepper(s), roughly chopped
  • 180 g Green bell pepper(s), roughly chopped
  • 180 g Yellow bell pepper(s), roughly chopped
  • 2 Garlic clove(s), finely chopped
  • 200 ml Clear vegetable stock
  • Basil
  • Oregano
  • Bay leaf
  • Salt
  • Cayenne pepper
Method
1.
For the rice ring, cook the rice in the stock. Place into a ring mold and keep warm.
2.
For the peppers, fry the onions in olive oil until soft. Add the tomato puree and continue to fry for a few minutes.
3.
Add the bell peppers and garlic. Douse with stock, season to taste and continue to cook until tender.
4.
Stir in the QimiQ Sauce Base and bring back to a boil. Continue to cook until the required consistency has been achieved.
5.
Tip the rice out of the mould and serve with the bell peppers.