Name: Olive and capsicum brown rice
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 2 cup (400g) brown medium-grain rice; 2 large_piece (700g) red capsicums (bell peppers); 1 cup (160g) fetta-stuffed green olives, sliced thinly; 1 tablespoon fresh oregano, finely chopped; 1 fresh long red chilli, chopped finely; 2 tablespoon lemon juice; 2 tablespoon red wine vinegar; 2 tablespoon olive oil; 1/2 teaspoon white (granulated) sugar; 1 clove garlic, crushed

Ingredients

2 cup (400g) brown medium-grain rice

2 large_piece (700g) red capsicums (bell peppers)

1 cup (160g) fetta-stuffed green olives, sliced thinly

1 tablespoon fresh oregano, finely chopped

1 fresh long red chilli, chopped finely

2 tablespoon lemon juice

2 tablespoon red wine vinegar

2 tablespoon olive oil

1/2 teaspoon white (granulated) sugar

1 clove garlic, crushed

Method

1.Cook rice in large saucepan of boiling water, uncovered, until tender, drain. Rinse under cold water, drain. Place in large bowl.

2.Meanwhile, quarter capsicums, discard seeds and membranes. Cook capsicum, skin-side up, under hot grill (broiler) until skin blisters and blackens. Cover capsicum with paper or plastic for 5 minutes, peel away skin then slice thinly.

3.Make red wine vinaigrette. Place ingredients in screw-top jar; shake well

4.Add capsicum, vinaigrette and remaining ingredients to rice, season to taste, mix gently.

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