CookEat Recipe
Brown Rice and Bell Pepper with Yogurt
Cooked brown rice is folded with roasted pumpkin, bell pepper and natural yogurt, then spooned into warm pita pockets. Toasted breadcrumbs and fresh chives finish the filling.
Method
Steps
Step 1
Weigh the brown rice dry. Rinse and simmer in the measured 1000 ml boiling water for the full packet time, usually 30–40 minutes, until tender. Drain well. Heat the oven to 200°C while the rice cooks.
Step 2
Peel and seed the pumpkin and cut into 1 cm cubes. Wash, seed and dice the bell pepper. Toss both with 2 tablespoons olive oil and roast on a lined tray for 20–25 minutes until tender, stirring halfway.
Step 3
Warm the remaining tablespoon oil in a pan over medium heat. Add the breadcrumbs and black pepper and stir for 3–5 minutes until golden. Wash and finely chop the chives. Halve the pita and warm at 200°C for 2–3 minutes until flexible, then open the pockets.
Step 4
Fluff the rice and fold it with the roasted vegetables and yogurt off the heat. Fill the warm pita pockets with the mixture and scatter with toasted breadcrumbs and chives. Divide into six portions and serve immediately.
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Cooked 4 times