I apologize for the delay in posting this recipe. We made it a little over a week ago as the side dish for our “Hummus” Fried Chicken with Roasted Red Pepper Feta Sauce. We picked this because we wanted to build some Greek/Mediterranean flavours that would complement the ground chickpeas and sesame seeds as well as the sweetness of the red pepper and the saltiness of the feta.
In the end, we decided to try a quasi-risotto cooking method with long grain rice. I say “quasi” because we began cooking the rice dry before adding water…but we added all of the water at once instead of in batches. In the end, it worked, and it required much less attention than Risotto does.
We will likely use this method again in the future, but using different ingredients with it based on our entree. We hope you enjoy and get wild with it!
Time: 25 Minutes
Ingredients:
- Long Grain White Rice (We used Arroz)
- Water (4 parts water to 1 part rice)
- Red Peppers
- Baby Spinach
- Balsamic Vinegar
- A little salt
Method:
- Dice your red pepper, and melt some butter/heat some oil in a pan.
- When the butter/oil is hot, add your peppers and sautee for a few minutes.
- Add your dry rice, and let it sautee with the peppers for another 30-60 seconds.
- Pour in a little balsamic vinegar, and sautee for another 30 seconds or so, and then add your water.
- Let the rice simmer and cook until the water is nearly absorbed (15-20 minutes). Add and stir in your spinach.
- When the water is fully absorbed, and your spinach is wilted, stir in a quick pinch of salt.
- Plate, devour, and enjoy!
