Brown Rice with Vegetables Provencal

Serves 4
total cooking time 45 minutes

I prepared my favorite brand of organic brown rice to make 1 and 1/2 cups, or 4 servings. While the rice cooked, I sautéed the following in a deep skillet with two Tablespoons olive oil:
2 large bell peppers, 1 red, 1 orange, diced
1/2 sweet onion, diced
3 cloves finely chopped garlic
1 large golden zucchini, diced
8 ounces of white button mushrooms, cleaned and cut into large dice
3 sprigs of fresh oregano
salt, pepper to taste
Lashings of pecorino romano cheese on serving

Sauté the vegetables until all are tender. Combine with the brown rice, and adjust the seasonings. Remove the oregano sprigs.

And another suitable delicious recipe

Green Beans with Sundried Tomatoes, Garlic and Olive Oil

Serves 4
Prep time, 20 minutes
Ingredients
1 pound cleaned and trimmed green beans
1 Tablespoon olive oil
2 cloves garlic, finely chopped
1/4 cup sundried tomatoes, packed in oil, cut into strips

Sauté the green beans and garlic in olive oil over medium high heat for 5 minutes. Next, add 1/2 cup of water, cover, and reduce the heat to medium for about 10 minutes, until the green beans are tender. Toss in the sundried tomatoes and season with salt and pepper to taste.

 

While Chef Conant calls the concentrated tomato and caper flavoring agent a “paint,” I found that when made with fresh tomatoes, the recipe yields a thick, very flavorful sauce that would sauce a sturdy pasta–and I plan to use it in that way soon! Cod is a beautiful white and firm-fleshed fish, but is also mild in flavor, so this sauce infused it with a rich caramelized tomato flavor. The capers, garlic and oregano were background notes–important and there, but subtle. In Chef Conant’s original version of this recipe in the Scarpetta Cookbook, he made a finishing sauce for the fish, Trucioleto Sauce, which is a chicken stock-vinegar reduction with shallots, garlic and thyme. He describes it as an all-purpose sauce that is used in the restaurants on various meats and fishes and poultry. I simply was enthralled with the concentrated tomato-caper sauce and felt no need for an additional layer of sauce. However, I made a note to make a batch of the Trucioleto Sauce for another purpose.

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