Rice With Roasted Red Peppers Black Olives Feta

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Low-fat rice with roasted red peppers, black olives & feta

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Steps

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Charbroil the peppers - position the rack so that the pan will be 6 inches from the heat.

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Preheat the broiler to high.

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Place the pepper on a pan and broil , turning frequently , about 10 to 15 minutes or until charred on all sides.

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Transfer the peppers to a paper or plastic bag or wrap in plastic wrap.

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Let stand until cool to touch.

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Halve the pepper , core , seed , peel , and chop.

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Meanwhile steam the rice in an appropriate amount of liquid for the cooker: yield about 3 cups.

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In a small skillet , heat oil and saute the green onion until soft.

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Add garlic and soften and add parsley , lemon juice , sundried tomatoes , olives , black pepper and cook , stirring for 1 to 2 minutes , until the ingredients are heated through.

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Toss the hot rice with the bell pepper.

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Serve hot with crumbled feta.

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Refrigerate any leftovers and serve cold.

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Ingredients

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red bell pepper, long-grain white rice, olive oil, green onions, garlic, fresh parsley, fresh lemon juice, sun-dried tomatoes, kalamata olives, black pepper, feta cheese