Bell 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 bell peppers
  • 250 g QimiQ Sauce Base
  • 400 g Onion(s), coarsely chopped
  • 60 ml Olive oil
  • 60 g Tomato paste
  • 360 g Red bell pepper(s), roughly chopped
  • 360 g Green bell pepper(s), roughly chopped
  • 360 g Yellow bell 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 210° F with steam in the Convotherm. Place into 2 rings and keep warm.
2.
For the bell peppers: fry the onions in olive oil until soft. Add the tomato puree and continue to fry for a few minutes. Add the bell 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 bell peppers in the middle of the rice.