Risi Bisi
Source of Recipe
Floyd, the Food Guy, RMEWS News
List of Ingredients
1 C. rice, Uncle Ben's converted
1 T. vegetable oil
2 C. boiling water
pinch of salt
1 C. tiny peas, defrosted under hot running water
1/4 C. diced red onion
1/2 red pepper, roasted, peeled and diced
1/4 C. olive oil
4 T. cider or red wine vinegar
pinch of salt and pepper Recipe
Mix the tablespoon of oil and the cup of rice in a soup pot over a medium high burner. Add the boiling water, add a pinch of salt, lower to a simmer, cover and cook 15 to 20 minutes or until all the moisture is absorbed. Taste to determine if the rice is tender. Spread on a sheet to cool. When that happens, place the rice in a mixing bowl with the defrosted peas, onion and red pepper. Mix the remaining oil and vinegar with a pinch of salt and pepper in a small bowl. Whip to combine, then pour and mix into the other ingredients. Taste to determine if it needs any more seasoning. Plate up on a base of greens and serve at room temperature.
Serves 5-8.
HINTS:
You could add some diced cooked ham, grilled shrimps or even some sliced prosciutto ham to the recipe for additional flavors. Also try some chopped parsley, chives or even some thyme to boost the flavor appeal.
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