| Ingredients |
1 tbsp.vegetable or olive oil;
3/4 cup uncooked long-grain rice;
4 green onions, thinly sliced;
1/4 cup finely chopped fresh parsley;
1/4 tsp. ground cinnamon;
1/4 tsp. black pepper;
1/4 tsp. salt;
1 can (14-1/2 oz.) vegetable broth;
4 medium green bell peppers, cut lengthwise in half, seeded;
1 can (28 oz.) crushed tomatoes in puree;
1/4 cup honey;
1/2 tsp. crushed red pepper flakes;
1 can (8-3/4 oz.) garbanzo beans, drained;
1/3 cup dried currants or raisins.
Makes 4 servings.
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| Direction
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In a large saucepan, heat oil over medium-high heat until hot; cook and stir rice, onion and parsley 3 to 5 minutes, or until rice begins to brown. Stir in cinnamon, pepper and salt. Gradually add vegetable broth. Bring to a boil; reduce heat, cover and simmer 18 to 20 minutes, or until liquid is absorbed and rice is cooked through.
Meanwhile, cook green pepper halves in boiling water 5 to 7 minutes, or until peppers are crisp-tender; drain. Combine tomatoes, honey and crushed red pepper in 13 x 9-inch baking pan; mix well. Remove 1/4 cup sauce; set aside. Arrange pepper halves on sauce in baking pan.
When rice is cooked, remove from heat; stir in garbanzo beans, dried currants, and reserved 1/4 cup sauce. Divide rice evenly among pepper halves in baking pan. Cover pan tightly with foil. Bake at 350ƒF for 30 minutes. |
| Nutrition
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Calories: 431 Fat Total: 6 g
Protein: 13 g Cholesterol: 0 mg
Carbohydrates: 85 g Sodium: 972 mg
Dietary Fiber: 11 g Calories from fat: 11% |
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