So, here we go with the second dish from day one of my course at Newlyns…
I will admit that I’m not usually a big fan of rice, so didn’t like the sound of this too much. But I really shouldn’t have jumped to conclusions because this was so easy to make, yet absolutely delicious!
Here’s the recipe…
1 red pepper
Ingredients for rice
150g long grain rice
Pinch of saffron (Optional: Saffron adds a subtle extra taste, but I know it’s quite pricey)
2tbsp olive oil
1tbsp red wine vinegar
½tsp caster sugar
*2 spring onions, finely sliced
*20g pistachio nuts, chopped
*1tbsp black olives, chopped
*20g sundried tomatoes, chopped
*1tbsp basil, chopped
(Any of the ingredients with a * in front of don’t have to go in if you do not fancy them. When making it at Newlyns I only put in the spring onion, sundried tomatoes and basil. Also you can add slightly more or less than suggested, but be careful, not too much!)
- Preheat the oven to 180°C.
- Cut the red pepper in half and remove all the seeds and pith. Place on a baking sheet with a drizzle of olive oil on top and roast for 25 minutes or until starting to soften.
- Meanwhile, prepare the filling, place the rice into a saucepan and cover with cold water. Add the saffron, if adding.
- Bring to the boil and simmer for 10 minutes until al dente (cooked to how you like it).
- To make the dressing, whisk together the olive oil, red wine vinegar and sugar.
- Drain off the excess water from the rice and then whilst still hot, pour over the dressing.
- Allow to cool slightly.
- Prepare all the remaining flavourings and then add to the rice. (Make sure you stir through with a wooden spoon. This is important because if you have metal pans like my family do then metal and metal don’t work well together!).
- Remove the red pepper from the oven and then fill with the rice filling.
- Return to the oven for 15 minutes and then it’s ready to eat!