Bell Pepper & Parsley Rice Recipe
A vegetarian Continental recipe with teaspoons extra virgin olive oil, cloves garlic - finely chopped, onion - thinly sliced. Ready in 45 min, serves 4.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Bell Pepper & Parsley Rice Recipe, in a pressure cooker, heat the olive oil on medium flame, to this add, garlic and saute for 30 seconds
teaspoons extra virgin olive oil(2)cloves garlic - finely chopped(4)rice - washed and soaked(1 cup)extra virgin olive oil(1 tablespoon)green bell pepper (capsicum) - finely chopped(1/3 cup)red bell pepper (capsicum) - finely chopped(1/3 cup)yellow bell pepper (capsicum) - finely chopped(1/3 cup)parsley leaves - 2
To this add the onions, and continue to saute until it turns translucent
onion - thinly sliced(1) - 3
This will take about 2-3 minutes
- 4
Next to this, add salt and dried rosemary, soaked and drained rice, 2 cups of water and close the pressure cooker
salt - to tasterosemary - dried(1 teaspoon)rice - washed and soaked(1 cup)salt - to taste - 5
Pressure cook for 2 whistles and turn off the flame
- 6
Allow the pressure to release naturally
- 7
Once the pressure has released, open the cooker, fluff the rice with the help of a fork and spread the rice in a platter allowing the rice grains to separate and cool down to room temperature
rice - washed and soaked(1 cup) - 8
Next, in a skillet heat olive oil, add the red chilli flakes, and the three coloured peppers - red,green and yellow
teaspoons extra virgin olive oil(2)extra virgin olive oil(1 tablespoon)red chilli flakes(1 teaspoon)green bell pepper (capsicum) - finely chopped(1/3 cup)red bell pepper (capsicum) - finely chopped(1/3 cup)yellow bell pepper (capsicum) - finely chopped(1/3 cup) - 9
Sprinkle salt
salt - to tastesalt - to taste - 10
Saute for 4-5 minutes, until the bell peppers are just about cooked, yet have a bite to them
green bell pepper (capsicum) - finely chopped(1/3 cup)red bell pepper (capsicum) - finely chopped(1/3 cup)yellow bell pepper (capsicum) - finely chopped(1/3 cup) - 11
Add the mixed herbs and mix well
teaspoons mixed herbs (dried)(2) - 12
Turn off the flame
- 13
Finally, add these pan roasted peppers over the rice, along with chopped parsley and toss well using a fork and spoon
cloves garlic - finely chopped(4)rice - washed and soaked(1 cup)green bell pepper (capsicum) - finely chopped(1/3 cup)red bell pepper (capsicum) - finely chopped(1/3 cup)yellow bell pepper (capsicum) - finely chopped(1/3 cup)parsley leaves - 14
Transfer to a platter and serve
- 15
Serve Bell Pepper & Parsley Rice Recipe along with Herbed Vegetables In Roasted Bell Pepper Sauce Recipe or Roasted Chicken Curry Recipe In Spinach Parmesan Sauce and a side of Creamy Garlic Mashed Potatoes Recipe, followed by Strawberry Coconut Trifle Pudding Recipe
cloves garlic - finely chopped(4)rice - washed and soaked(1 cup)green bell pepper (capsicum) - finely chopped(1/3 cup)red bell pepper (capsicum) - finely chopped(1/3 cup)yellow bell pepper (capsicum) - finely chopped(1/3 cup)parsley leaves
Nutrition Facts
Per serving
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Bell Pepper & Parsley Rice Recipe
A vegetarian Continental recipe with teaspoons extra virgin olive oil, cloves garlic - finely chopped, onion - thinly sliced. Ready in 45 min, serves 4.
Curated byLucas Dubois🇫🇷
Directions
15 steps- 1
To begin making the Bell Pepper & Parsley Rice Recipe, in a pressure cooker, heat the olive oil on medium flame, to this add, garlic and saute for 30 seconds
teaspoons extra virgin olive oil(2)cloves garlic - finely chopped(4)rice - washed and soaked(1 cup)extra virgin olive oil(1 tablespoon)green bell pepper (capsicum) - finely chopped(1/3 cup)red bell pepper (capsicum) - finely chopped(1/3 cup)yellow bell pepper (capsicum) - finely chopped(1/3 cup)parsley leaves - 2
To this add the onions, and continue to saute until it turns translucent
onion - thinly sliced(1) - 3
This will take about 2-3 minutes
- 4
Next to this, add salt and dried rosemary, soaked and drained rice, 2 cups of water and close the pressure cooker
salt - to tasterosemary - dried(1 teaspoon)rice - washed and soaked(1 cup)salt - to taste - 5
Pressure cook for 2 whistles and turn off the flame
- 6
Allow the pressure to release naturally
- 7
Once the pressure has released, open the cooker, fluff the rice with the help of a fork and spread the rice in a platter allowing the rice grains to separate and cool down to room temperature
rice - washed and soaked(1 cup) - 8
Next, in a skillet heat olive oil, add the red chilli flakes, and the three coloured peppers - red,green and yellow
teaspoons extra virgin olive oil(2)extra virgin olive oil(1 tablespoon)red chilli flakes(1 teaspoon)green bell pepper (capsicum) - finely chopped(1/3 cup)red bell pepper (capsicum) - finely chopped(1/3 cup)yellow bell pepper (capsicum) - finely chopped(1/3 cup) - 9
Sprinkle salt
salt - to tastesalt - to taste - 10
Saute for 4-5 minutes, until the bell peppers are just about cooked, yet have a bite to them
green bell pepper (capsicum) - finely chopped(1/3 cup)red bell pepper (capsicum) - finely chopped(1/3 cup)yellow bell pepper (capsicum) - finely chopped(1/3 cup) - 11
Add the mixed herbs and mix well
teaspoons mixed herbs (dried)(2) - 12
Turn off the flame
- 13
Finally, add these pan roasted peppers over the rice, along with chopped parsley and toss well using a fork and spoon
cloves garlic - finely chopped(4)rice - washed and soaked(1 cup)green bell pepper (capsicum) - finely chopped(1/3 cup)red bell pepper (capsicum) - finely chopped(1/3 cup)yellow bell pepper (capsicum) - finely chopped(1/3 cup)parsley leaves - 14
Transfer to a platter and serve
- 15
Serve Bell Pepper & Parsley Rice Recipe along with Herbed Vegetables In Roasted Bell Pepper Sauce Recipe or Roasted Chicken Curry Recipe In Spinach Parmesan Sauce and a side of Creamy Garlic Mashed Potatoes Recipe, followed by Strawberry Coconut Trifle Pudding Recipe
cloves garlic - finely chopped(4)rice - washed and soaked(1 cup)green bell pepper (capsicum) - finely chopped(1/3 cup)red bell pepper (capsicum) - finely chopped(1/3 cup)yellow bell pepper (capsicum) - finely chopped(1/3 cup)parsley leaves
About this recipe
A vegetarian Continental recipe with teaspoons extra virgin olive oil, cloves garlic - finely chopped, onion - thinly sliced. Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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