Thursday, November 17, 2011

Green bell peppers and brown rice

This week has been super busy and we have been eating  food that comes together quickly.  Here it is ; a simple weeknight dinner  that comes together with just  a few ingredients. (10 to be precise).
1.5  raw brown basmati rice
4 medium green bell peppers cut into strips
1 medium red onion thinly sliced.
 1 clove of garlic thinly sliced.
1.5 tsp korean red chili paste
3 tbsps of oil
2 grinds of black pepper
2 tsps Soy sauce or tamari
1 tsp of plum vinegar
12 almonds chopped coarsely
Salt to taste
If you are still counting the 10th ingredient is water to cook the rice.

Cook the rice. I use a rice cooker and a generous 3 c of water per cup of brown rice. Let the rice cool.

Heat oil in a large wok.( I religiously follow the cold oil hot wok mantra.) Add the onions and the garlic and stir fry on high heat until the onions are slightly browned. Add the red chili paste and stir to coat the onions and cook it a little.
The bell peppers go in next.  Cook them for a bout 5 minutes so that they still retain a crunch. Add the rice , soy sauce, salt, pepper, vinegar and the almonds and stir to mix.
Eat and enjoy.


  1. This sounds simple and delicious. I've never used korean red chili paste-- does it have a unique flavor?
    A very happy Thanksgiving to you and your family.

  2. Thank you Vaishali. The korean red chili paste does have a unique flavor and texture. It is really smooth and has a very fiery flavor.