mirrorshard: (Default)
[personal profile] mirrorshard
Tonight's dinner-of-sorts (odd sleeping habits mess up mealtimes, sadly): roast red pepper stuffed with rice seasoned with fresh ginger, tarragon, and chopped apricots. Will have to remember this mixture for later, it works well.



Cook rice. It's going to get cooked further, so it's entirely OK to underdo it a little, if you like your rice al dente. I used ordinary long-grain white rice.

While it's cooking, take a large red pepper, slice off the top and put it to one side to use as a lid later. If you're lucky, you'll get a pepper that will stand upright on its base, with the stalk pointing decoratively up.

Core it, and empty out the pith and seeds as normal. This is one time when washing vegetables thoroughly isn't just good practice, but gets rid of all the fiddly little bits too.

Mix rice with some finely chopped fresh ginger - I used about half a teaspoonful, for about a coffee mug's cooked volume of rice. You could use dried ginger, but if you do, I'd recommend putting in a splash of lemon juice or even a slice of fresh lemon, since it's the limonene essential oil that makes the difference between fresh & dried ginger.

Mix in a generous handful of chopped dried apricots, and a liberal sprinkling of tarragon - dried tarragon, at least, is one of those things you usually need more of than you think, because it's a very delicate flavour, and the other ingredients are strong. Must try this using fresh tarragon someday.

Fill the pepper with your rice mixture, put the lid back on, and pop it in the oven (preheated to something like 180 celsius) for about 20 minutes. It's not going to risk running out of liquid, but it also won't hurt to put some in the baking tray if whatever else you're putting in with it needs it.
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