What I really want to make for you is a lavish pumpkin dessert that’s been rolling around in my head – or at least some chocolate pumpkin muffins. It seems, though, that every spare minute has been spent working on my book. So if the next few weeks seem to be scarce of new posts, my apologies. It’s crunch time. Please don’t feel short changed by this recipe just because there’s no pumpkin or apples.
I’ve had more help than I could have ever hoped for – my in-box is jammed with recipe testing e-mails. So far I’ve gotten great feedback from those of you testing recipes. Thank you so much!!
Back to the rice…
Joe is a big spanish rice fan and I’ve made many, many attempts to make a dish he loves. Most have been too heavy in texture or seasoning. But this one is just about perfect.
Though I didn’t finish this in the oven, it most certainly could be transferred to an oven-save dish, covered, and baked at 375F until the liquid is absorbed and the rice is tender, probably about an hour.
A Few Announcement
- Mark your calendar for October 29th! At 12pm CST I’m going to be live on Blog Talk Radio’s Soul Dish with Tara Davis & Kathleen Grandfield. You can listen from anywhere you have internet access – and even call in! If you can’t listen in, a podcast will be available after the show.
- I have a new recipe up at Peanut Butter & Company – Mini Peanut Butter Cupcakes with Pumpkin Frosting. I brought a plate of these cupcakes to share with some friends of mine – all women – and they gobbled them up.
- Tomorrow I have a BIG announcement involving myself and 5 other gluten-free bloggers. We’ve been planning something special to spice up your holidays. Can’t wait to share it with you!
Find more healthy recipes at Hearth & Soul Blog Hop!
This recipe was adapted from The Vegetarian Feast by Martha Rose Shulman.
- 3 tablespoons extra virgin olive oil, divided
- 1 medium onion, sliced into thin crescents from top to bottom
- 2 red bell peppers, seeded and sliced thin
- 3 garlic cloves, minced
- 1 1/2 cups brown rice
- 2 cups canned tomatoes, drained
- 1 teaspoon kosher salt
- 2 cups chicken stock (use vegetable stock for a vegetarian option)
- In a large stock pot, heat 2 tablespoons of olive oil over medium heat. Add onion and saute for 5 minutes or until translucent. Add peppers and saute for several more minutes, or until they just begin to soften.
- Add garlic and cook until fragrant then add brown rice and coat in oil. If necessary add the remaining tablespoon of oil. Stir for about 1 minute, then add tomatoes, salt, and stock.
- Cover and cook for 40 minutes, or until all liquid is absorbed and rice is tender. It may be necessary to add a little more liquid toward the end of your cooking time.
- Taste and adjust seasoning with salt & pepper if desired.