Saturday, December 14, 2013
5 green, yellow and red coloured capsicums
4 red onions
6 pieces of garlic
Some olive oil
A pinch of rosemary
Some black peppercorns
250 g rice mix of
long grain rice, Camargue red rice and black long wild rice
Boil rice for approx. 40 min in 700 ml of water at low temperature with a closed lid.
Wash capsicums, cut inside and stems out. Peel onions and cut in thin slices. Fry red onions in olive oil. Once the onions start to look golden, add capsicums cut in thin long strips and garlic. Fry and stir constantly. Should moisture evaporate, add some hot water/stock, the rosemary and peppercorns. cover with a lid and cook gently.
Fry tofu in a little olive oil
Remove lid from capsicums, stir until no moisture remains.
Serve with multi-grain rice and the tofu and a green salad.