SUBMITTED BY: Nancy Josland Dalsin
(modified from “The Joy of Cooking”)
Ingredients
5 “Crescendo Red Pointed Sweet Peppers” from Windset Farms in Delta, BC
3 Tbsp olive oil
2 cups chopped onion
1 cup diced carrots
1 cup chopped celery or fennel
2 Tbsp chopped fresh basil (or 2 tsp dried)
1 Tbsp chopped fresh rosemary (or 1 tsp dried)
1 tsp ground coriander seed (or fennel seeds)
¼ tsp red pepper flakes
5 cups vegetable stock
½ cup white wine
3 Tbsp white rice
• First roast the red peppers. Easy oven method: Place them whole on a large pan and put them in the oven under the broiler setting. Turn them occasionally, allowing them to get blistered and slightly charred all over.
•When they are done, put them in a bowl and cover them with a lid to allow them to steam for a few minutes until cooled enough to handle.
• Use a knife to scrape off the skins.
• Slice them into several pieces and set aside.
• In a large pot, saute the onion, carrot and celery (or fennel) in the olive oil. Add the spices and continue cooking until the onions are soft.
• Add the vegetable stock, wine, rice, and sliced roasted peppers.
• Bring to a boil for a few minutes, then allow to simmer for 20-30 minutes.
• Puree until smooth.
If you enjoyed this article, please consider sharing it!
