Red Rice and Wild Mushroom Stuffed Peppers
November 11, 2010
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This is a great recipe if you have a pressure cooker because you can do the rice and then the stuffed peppers in it saving a lot of time and energy. I have provided directions for either pressure or conventional cooking. You can mix and match if you wish, for example, preparing the rice in the pressure cooker then baking the peppers conventionally or vice versa. Of course, if you have leftover cooked rice of any kind you can use it instead of the red rice. And do not let the wild mushrooms scare you off; regular white mushrooms are good too. Incidentally, this recipe can be made vegetarian or vegan by replacing the beef stock with vegetable stock and the butter with olive oil. (Note that the term “wild mushrooms” refers to cultivated varieties more properly called exotics.)
Serves 2 to 4
- 1 cup Bhutan red rice
- ½ cup Lundberg Wild Blend® (or all of one or of the other)
- 2 tsp. butter
- 3 cups vegetable stock or water
- ½ Tbsp. butter
- ½ Tbsp. olive oil
- ½ medium onion, chopped
- 4 ounces mixed wild mushrooms, I used maitake, shiitake, chanterelle, and royal trumpet mushrooms
- ½ tsp. kosher salt
- 1 or 2 cloves garlic, minced
- 2 Tbsp. dry vermouth (optional)
- ¼ cup brown (beef) stock or vegetable stock (plus ½ cup for cooking the peppers)
- Freshly-ground black pepper to taste
- 4 green bell peppers of about the same size
- Marinara sauce to serve (optional)
Rinse the rice and place in the pressure cooker along with the butter and stock. Cook at high pressure (15 psi) for 10 minutes, timing from when the cooker reaches full pressure. Remove from heat and allow to cool for 10 minutes then release the pressure and open according to manufacturer’s instructions. Remove the rice to a large bowl and set aside to cool somewhat. Wash out the pressure cooker.
Non-pressure cooker alternative: bring the rice and stock to a boil in a pot with a tightly-fitting lid and simmer over low heat for 40 to 45 minutes.
Clean the mushrooms and tear or chop them into roughly ½-inch pieces. Heat the butter and oil in a frying pan over medium high heat. Sauté the onion until soft, about 8 minutes. Add the mushrooms and salt. Continue to sauté until the mushrooms are lightly browned and start to give off their moisture, about another 8 minutes. Stir in the garlic and cook for about 30 seconds or until fragrant. Add the vermouth and boil down for a few seconds then add the stock. Boil until nearly evaporated. Let cool for a couple of minutes then stir into the cooked rice. Season with salt and pepper to taste.
Place the trivet into the bottom of the pressure cooker and add water just to the top (make sure that the amount of water is at least as much as the manufacturer’s recommended minimum). Cut the tops off of the peppers removing as little as possible. Cut out the ribs and remove the seeds. Fill each pepper with the rice mixture mounding it over the top a bit. Arrange the peppers in the pressure cooker and pour 2 Tbsp. of stock in each. Cook at low pressure (10 psi) for 15 minutes. Allow to cool for 5 minutes, release pressure, open according to manufacturer’s instructions. Serve topped with marinara sauce if desired.
Non-pressure cooker alternative: Heat the oven to 350°. Stand the peppers in a suitable oven-proof dish and bake for about 1 hour.