Red Peppers, Anchovies, Almonds, Thyme and Rice
An inspired side dish recipe packed with vegetables. These red peppers are stuffed with a delicious combination of anchovies, nuts, rice and fresh thyme.
Introduction
A delicious vegetable side-dish from Alex Gauthier's Vegetronic.
Ingredients
| 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 |
| 300 ml | water |
| 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 |
Method
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.
