Roasted Pepper Rice Pilaf, Roasted Tomatoes

Roasted Pepper Rice Pilaf

This colorful side dish works well alongside most main dishes

from beef to chicken to fish. Any vegetable can easily be substituted

for the peppers for a variation.

Archive time: 20 minutes Total time: 1 hour 40 minutes Makes about 8 cups

1medium red bell pepper (about 7 to 8 ounces)

1medium yellow bell pepper (about 7 to 8 ounces)

2¼ teaspoons extra virgin olive oil, divided

½ medium onion, peeled and chopped

2 garlic cloves, peeled and crushed

1½ cups long grain white rice

½ cup wehani* or brown basmati rice 2½ cups chicken broth low sodium

2 sprigs fresh thyme

1¼ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

¼ cup fresh parsley, chopped

2 scallions, trimmed and chopped

1.Put the peppers on the baking pan and rub with ¼ teaspoon of the olive oil and put in the oven with the rack in the middle rack position. Set to Bake Steam at 400°F for 30 minutes. Turn the peppers midway through cooking.

2.Once finished, put peppers in a medium bowl and cover tightly with plastic wrap. Let rest for 30 minutes. When cool, remove peppers and peel away the skin, discarding both the skin and seeds. Cut the peppers into ½-inch dice.

3.Put the remaining olive oil into a 2-quart baking pan with the onion, garlic, rice, chicken broth, salt and pepper. Cover the pan and put in oven with the

rack in the lower rack position. Set the oven to Super Steam at 300°F for 35 minutes.

4.When complete, allow rice to rest for about 15 minutes. Finish by stirring in the reserved peppers with the parsley and scallions.

Nutritional information per ½-cup serving: $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH

*Wehani rice is a type of aromatic brown rice that can be found in speciality food stores.

Roasted Tomatoes

Steam-roasting tomatoes intensifies their flavor. They can be a tasty component to many dishes, or blend them up as a sauce

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Active Time: 5 minutes Total Time: 20 minutes

Makes about 6 servings

2teaspoons olive oil

6plum tomatoes, cored and halved lengthwise pinch kosher salt

pinch freshly ground black pepper

1.Line the baking pan with parchment paper. Drizzle the olive oil over the cut side of the tomatoes and sprinkle with salt and pepper. Lay on prepared pan, cut side down, and put in the oven with the rack in the middle rack position. Set to Bake Steam at 450°F for 15 minutes.

2.Remove tomatoes from oven and let cool slightly. Remove skins before

using.

Nutritional information per serving:

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