Frixos Personal Chefing

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Wild Rice Red Peppers


A simple ingredient such as the wild rice transformed into flavour-town with those tasty pepper and the complimentary flavours from the spices.


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Wild Rice Red Peppers

Prep Time10 minutes
Cook Time35 minutes
Course: Side Dish
Cuisine: International


  • 400 g Wild Rice with Basmati
  • 6 Long Horn Red Peppers , seeded, halved and sliced
  • 30 ml EVOO , Extra Virgin Olive Oil
  • 1 tbsp Caraway Seeds , or Fennel seeds
  • 1 tbsp Ras El Hanout spice mix , preferably home-made (check Here for the recipe)
  • 1 tbsp dry Coriander , ground
  • 8 Scallions , thinly sliced
  • 1 ½ tsp Fine Sea Salt
  • 1 tsp freshly ground Black Pepper


  • Place a medium pot on medium heat and pour about 1500ml of water and the rice. Bring to a boil, cover and simmer as per package instructions. Remove from the fire and drain any liquid left. Keep aside uncovered so as excess humidity is evaporated.
  • Take a large sauté pan and place on medium heat. Add the oil and heat up for a minute. Add the caraway seeds, ras el hanout spice mixture and the coriander. Cook for a minute or so until fragrant. Drop on the peppers and the scallions and sauté for 4-5’. Remove from the pan.
  • Take a large bowl and add the rice along with the peppers and scallions and mix well.
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