Rice with Roasted Sweetcorn and Peppers
Servings: 6 People
Ingredients
- 500 g Rice , Uncle Bens 10’
- 2 Cobs Sweetcorn
- 4 Green Long Horn Peppers
- ½ Bunch Fresh Coriander , leaves picked and chopped, parsley will also do nicely
- 3 Scallions , white and green parts, finely sliced
- 2 tbsp Capers , roughly chopped
- 1250 ml Water
- 2 tbsp Vegetable Stock , powder
- 4 tbsp Vinaigrette , recipe in dressings section
- 1 tbsp dry Coriander , ground
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Place the sweetcorn cobs and the peppers on a hot BBQ grill or on a griddle pan on the stove. Brush with a bit of olive oil, season with half the salt and pepper and cook for about 20’ and until caramelised. Remove from the heat and allow to cool. Then cut the corns from the cob with a chef’s knife, deseed the peppers and cut them in small cubes. Keep aside.
- Use a medium pot or casserole over high heat and add the rice the dry coriander and the vegetable stock, pour the water and season with the remaining salt and pepper. Cover the pot with its lid, bring to a boil and simmer for 10’ making sure that the liquid is not completely absorbed. If so, add a bit more.
- Turn off the heat, open the lid and strain the rice. Keep aside to cool.
- Place the cooled rice in a large bowl and mix with the sweetcorn and peppers along with the coriander, scallions and capers. Pour the dressing, mix again, taste and season accordingly.