The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Capsicums stuffed with rice, quinoa and lentil salad recipe. Enjoy quick & easy rice cooking and learn how to make Capsicums stuffed with rice, quinoa and lentil salad.
Whether at the park, on the beach or in your garden, this savoury package is all about enjoying the best days of summer.
Preparation Time 40 minutes | Cooking Time 45 minutes
Ingredients (serves 6)
6 red capsicums, halved lengthwise, seeded, stems left intact
1/2 bunch thyme
6 cloves garlic, thinly sliced
125ml (1/2 cup) extra virgin olive oil
200g (1 cup) basmati rice
190g (1 cup) red quinoa (see note)
200g (1 cup) French-style green lentils
55g (1/3 cup) currants
60ml (1/4 cup) white wine vinegar
1/2 lemon, juiced
1/2 tsp Spanish smoked paprika
1/2 tsp ground cumin
1/4 cup roughly chopped flat-leaf parsley
100g feta, crumbled
Method
Preheat oven to 220C. Place capsicums, cut-side up, in a roasting pan. Scatter with thyme and one-third of the garlic, then drizzle with 2 tbs oil. Season with salt and pepper. Roast for 30 minutes or until tender. Discard thyme.
Meanwhile, place rice and quinoa in a bowl, cover with cold water and set aside to soak for 15 minutes.
Cook lentils in a saucepan of boiling salted water for 15 minutes. Drain rice and quinoa, then add to lentils with remaining garlic. Cook for 15 minutes or until lentils, rice and quinoa are tender. Drain.
Meanwhile, place currants, vinegar, lemon juice, paprika, cumin, parsley and remaining 80ml (1/3 cup) oil in a large bowl. Season and stir to combine.
Add rice mixture to currant mixture and toss to combine. Spoon into roast capsicums and scatter with feta. Serve immediately or keep in a container in the fridge for up to 1 day.
Notes
This is a great stand-alone dish for vegetarians and a perfect side dish for sausages or grilled lamb cutlets. It serves six as a main or 12 as a side.
Quinoa is a protein-rich grain-like seed originating from south america. available from health food shops and selected supermarkets. substitute white quinoa for the red.
Source
MasterChef - February 2011, Page 82
Recipe by Sophia Young
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