need a plan

[LisaBear]

ok ladies, i have come up with this ides for a vegetarian dinner of muchrooms stuffed with rice and roasted vegies to go with it, but what shouldi do to the rice? plain or cook with a bit of coconut cream???

help please???

[LisaBear]

u i forgot this is for tuesday night ta

[Netix]

What about cooking it with a bit of saffron? It will make the rice a brilliant yellow, adding colour to your dish?

[Muppity]

Ok - here is my favourite recipe of all time for stuffed peppers - but I have done it with mushrooms too and it is wonderful. It is from Elise Pascoe's Cooking School. It sounds really hard but once you have all the ingredients out it is really really easy.

It is a mediterranian dish so would go well with pretty much any roasted vegetable.

4 peppers for cooking (additional 6 for stuffing - or mushrooms)
3 tbs olive oil
1 med onion - finely chopped
2 cloves of garlic - crushed
2 tsp ground cumin
1 tsp ground corriander
2 tsp sweet paprika
1 tsp ground tumeric
3 medium tomatoes finely chopped
1 1/2 tbs pinenuts
2 tbs currants
salt
pepper
2 tsp sugar
200g short grain rice, boiled until just cooked, drained and cooled
1/2 bunch continental parsley - finely chopped
1/2 bunch mint - finely chopped
1/2 bunch dill - finely chopped
150ml chicken stock
extra olive oil

Heat the oven to 180 C.
Heat the oil in a large heavy pan and sautee the onion until golden. Add the garlic, chopped peppers and sautee until soft. Add the spices, tomatoes, pinenuts, currants, seasonings and sugar and mix well. Cook gently for about 10 minutes. Add the well drained rice and chopped herbs and mix well.

Spoon the filling into the peppers (or mushrooms) without packing too toghtly. Arrange in a shallow dish and pour over the stock. Drizzle with olive oil, cover with foil and bake at 180 for 30 minutes. Remove foil and cook for another 20 minutes. Serve hot or at room temperature.

[LisaBear]

mm sounds good... ill add it to the list for hubby to say yes to!! thanks!!