Whole-grain Basmati Rice with Roasted Peppers

Whole grain rice requires a slightly different cooking method than regular white rice. We only recently have started to use whole-grain rice, and at first I went according to the instructions on the package, which resulted in a somewhat mushy result. My friend Sara told me that the best ratio of whole-grain rice to water is: 1 cup rice to 1 1/2 cups boiling water. The results are consistently fine, and I have happily adopted Sara’s suggestion.

She also told me that it is a good idea to soak the whole grain rice in water for about half an hour, and then to strain out the water over a strainer, before cooking.

The peppers are not cooked with the rice, but are baked/roasted on a baking tin in the oven, separately, in a medium-low oven. They become soft, sweet, delicious, and after the rice is cooked, and the peppers baked/roasted, I mix the two together, and serve.

Ingredients:

• 1 cup whole grain rice
• 1 1/2 cups boiling water
• 3/4 tsp. salt
• pepper
• 1 small carrot, grated
• 1 small onion, finely chopped
• a small amount of canola oil

For the roasted peppers

• Use as many red and yellow peppers as you want, sliced or cut into little pieces
• a bit of olive oil
• sprinkling of coarse salt
• sprinkling of balsamic vinegar

Preparation

1. Wash and slice or cut the red and yellow peppers. Place on baking tin lined with baking (parchment) paper. Sprinkle on the peppers, a bit of olive oil, a bit of coarse salt, and a spritz of balsamic vinegar.
2. Bake in a medium-low oven until they are soft and partially browned at the edges. This can take about an hour or an hour and a half.
3. Set aside until you prepare the rice.
4. Soak 1 cup rice in cold water for half an hour. Drain well.
5. Finely chop small onion and garlic clove. Grate the carrot and place in small non-stick pot with a bit of canola oil and fry for a few minutes, till golden.
6. Add the drained rice, and mix.
7. Add 1 1/2 cups boiling water, 3/4 tsp. salt, pepper.
8. When water begins again to boil, put cover on the pot; it is advisable to use a clean tea-towel in between the pot and the cover – to do this, place the tea-towel, open, on a table. On that, place the pot cover; tie all four ends around the pot cover, so that they don’t fall into the flame, God Forbid… The reason for this is that the tea-towel absorbs the excess moisture, and helps prevent mushiness…
9. Cook on small flame for about 35-40 minutes, till rice is cooked.
10. After turning off flame, add the roasted-baked peppers. Mix together. Adjust seasoning. Serve.
11. This dish can easily and successfully be reheated the next day.

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