Brown Rice and Walnut Stuffed Capsicums
 
 
Hazel & Cacao:
Recipe type: Savoury
Ingredients
  • 6-7 large capsicums or 8-10 smaller ones
  • 2 cups brown rice
  • 6 cups water
  • 1 TBSP of extra virgin olive oil or oil of choice
  • 2 brown onions - diced
  • 1 large carrot grated
  • 1-2 TBSP dry vegetable stock ( to taste)
  • 1 cup of ground walnuts
  • 1 heaped TBSP tomato paste
  • extra salt to taste
Method
  1. Begin by cutting the tops of your capsicum and remove the seeds and pithy white bits
  2. Dice your onion and lightly fry them in a base of a large pot with oil.
  3. Once onions are translucent add your rice together with about 6 cups water and stock, bring to the boil and maintain slow steady boil for about 10 -15 minutes
  4. Add your ground walnuts (ground them up in a food processor) and grated carrot and mix through until well incorporated.
  5. Reduce heat and simmer for another 30 minutes or so.
  6. Once most of the water as absorbed into the rice, dissolve tomatoe paste in ½ cup of water and add to the rice. Mix through and allow to cook for a few more minutes.
  7. All up the rice should be cooking for 50min – an hour. You want a gluggy sticky, overcooked consistency as the rice dries up in the oven. You may need to add more water as you go.
  8. Adjust seasoning to taste.
  9. Once rice is cooked spoon in your rice mixture into the capsicum shells
  10. Bake covered with lid for 1 hour at 200 degrees C
  11. The capsicums will let off extra water, which will gather at the base of your dish. This is normal. Many people add extra seasoning to the water and turn it into a sauce that they then drizzle over the top of the capsicum. I always thought that was grose but feel free to do so if you like the idea!
Recipe by Talida Voinea at https://talidavoinea.au/brown-rice-and-walnut-stuffed-capsicums/