Red Peppers, Anchovies, Almonds, Thyme and Rice
A delicious vegetable side-dish from Alex Gauthier's Vegetronic.
|150 ml||olive oil|
|1||small onion, peeled and chopped|
|200 g||long-grain rice|
|Pinch of salt|
|100 ml||dry white wine|
|4||sprigs of thyme|
|12||anchovy fillets, roughly chopped|
|40 g||walnut, broken into small pieces|
|60 g||flaked almond, slightly roasted|
|12||small red peppers, cut to retain the top, peeled and seeded|
|3||large potatoes, cut into 4 slices of 1cm each|
Preheat the oven to 160°C.
Into a hot sauté pan, add some of the olive oil and the onion. Stir on a slow heat, making the onions become shiny without giving them any colouration.
Add the rice and a pinch of salt. Continue stirring on a low heat until the rice is shiny and very hot. Add the white wine and the thyme. Add the water and cover. Cook for 7 minutes on a very low heat.
Remove the rice from the heat and let it cool down for 5 minutes. In a bowl mix the anchovies, walnuts, almonds and rice together with more olive oil.
Fill each red pepper with the mix and put them each on a slice of raw potato in a roasting tray. Cook in the oven for 30 minutes.
Serve on a large plate accompanied by a salad of seasoned wild rocket.