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Ingredients
Makes 4 servings
- The dish
- 4 tbsp (60ml) butter
- 2 cups (500 ml) brown rice
- 2 bunches spring onions sliced into rings
- 400g tin tomatoes chopped
- 2 diced green bell peppers
- 400g clean calamari sliced into rings
- 1 tbsp (15ml) tomato paste
- 1 tbsp (15ml) sugar
- vegetable stock cubes dissloved in 750ml boiling water
- half cup (125ml) black calamata olives and more for serving
- Gremolada
- 4 cloves of crushed garlic
- half cup (125ml) chopped parsley
Preparation
1. Saute the rice in the butter until the rice becomes whitish and "pops"
2. Add the spring onions and peppers and stir-fry until the vegetables are limp and bright in colour.
3. Add the calamari and stir- fry until jut firm (around 1 minute)
4. Add tomatoes, tomato paste, sugar and stock.
5. Simmerslowly with the lid on for 30 minutes.
6. Switch stove off.
7. Lift the lid and place a clean dishcloth over the pot.
8. Replace the lid over the cloth and leave the rice on the warm plate for a further 20 minutes to fluff up.
9. Serve in a glass dish and sprinkle over the gremolada and more olives.
Serve with crusty bread and a fresh salad.
* Depending on the type of brown rice used the cooking time for it will depend.
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