Cook Brown Rice Recipes

Stuffed Peppers: with Brown Rice, Chestnut Mushrooms,Potato and Pesto from the oven.

   Ingredients:

• (olive) oil
• red pepper
• 3 cloves garlic or bring to your own taste
• 250 grams chestnut champignons/button mushroom
• 300 grams (brown) rice
• 50 grams non-small nuts/seeds of your choice or use non-spring rice nuts
• 2 tablespoons pesto or bring it up to your own taste
• 2 Potatoes
• 4 red paprika's
• rucola

preparation:

Boil water for cooking the rice and potatoes. Peel the potatoes and cut them into small cubes. Cook the rice and potatoes together in a cooking pot. Wash and cut the red pepper in the meantime and make the mushrooms clean with brush or cloth and cut them to your liking. Heat the oil in a (small) pan / wok. Fry the red pepper and press the garlic on top of it using a garlic press.

Garlic Press

Fry the mushrooms. Meanwhile, make the peppers, cut them in half and remove the seeds. Turn on the oven. Add the mushrooms to the rice with potatoes (when cooked). Add the pesto and nuts / seeds. Place the pepper halves in a baking dish. Spoon the mixture on the pepper halves. Bake the peppers for 10 minutes until at 150 degrees C.