Wild Rice Stuffed Capsicum

By: Dr Rachel Enright
Wild Rice Stuffed Capsicum
Course
Dinner Lunch Main Dish
Tags
Holiday Healthy High Fibre Vegetarian Rice
Info
  • Servings
    3-4
  • Prep Time
    20 mins
  • Cook Time
    20-25 mins
Ingredients
  • Wild black rice 1 cup
  • Bone broth 2 cups
  • Onion 1 medium
  • Garlic 2 cloves
  • Shiitake mushrooms, sliced 150g
  • Ginger, grated 1 tbsp
  • Walnuts, chopped ¾ cup
  • Olive oil 2 tbsp
  • Sage, diced 1 tbsp
  • Salt and pepper to taste
  • Capsicums 3-4 pcs

Method

  1. Rinse the rice, then cook in a pot with the bone broth. Remove from heat when done.
  2. Except for the capsicums, sauté the remaining ingredients in a sauté pan over medium heat. When done, combine with the cooked rice. Set aside.
  3. Preheat oven to 180°C and line a small baking pan with parchment paper.
  4. Slice the top off the capsicums and remove the seeds.
  5. Fill the capsicums with the rice mixture and bake for 20-25 minutes, until a little golden brown.
  6. Serve and enjoy!
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