| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 onion chopped
- 2 tablespoon ghee or olive oil
- 1 1/2 cups brown rice short grain or other
- 3 cups vegetable or chicken stock, hot
- 1 bay leaf
- 1 red pepper
- 2/3 cup green beans, fresh or frozen chopped
- 1/2 cup non-GMO corn fresh or frozen
- 1/2 cup peas, fresh or frozen
- 1 tablespoon capers, rinsed
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar or apple cider vinegar
- 1 cup packed baby spinach
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Heat 2 tablespoons of ghee or oil in a Dutch oven or casserole. Add onion and saute for 3-4 minutes. Add in rice and stir to coat with oil, 1 minute. Add stock and bay leaf. Bring to a boil. Cover and bake in the oven for 20 minutes.
- Meanwhile, place the pepper directly on the stove burner over medium heat. Turn often until it is charred on all sides. (Yup, you are burning it on purpose.) Wrap the pepper in foil or place it in a paper bag for 10 minutes. Unwrap and peel the skin and remove seeds. Rinse under cool water and slice thinly.
- Remove pot from oven and add green beans, peas, and corn. If dry, add a little more stock. Return to oven and cook for another 10-15 minutes until rice is al dente.
- Place the capers, 3 tablespoons of olive oil, and vinegar in a food processor. Blend until smooth.
- When rice is cooked remove the bay leaf. Add peppers, spinach, and dressing and toss gently. Serve.
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