Red Pepper Rice Bulgur Or Freekeh With Saffron And Chile Recipes

Steps:

• Rub saffron between your fingers and place in a small ramekin. Cover with 1 tablespoon hot water. Set aside.
• Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and cook and stir until fragrant, about 30 seconds. Add peppers and a generous pinch of salt and cook, stirring often, until tender, about 5 minutes. Add chile, paprika, tomatoes and salt and pepper to taste and cook, stirring often, for about 5 minutes, until tomatoes have cooked down and softened a bit.
• Add rice, bulgur or freekeh and stir to coat with tomato mixture. Add saffron with its soaking water, water, more salt to taste, parsley and marjoram, and bring to a boil. Cover, reduce heat to low and simmer 20 minutes, or until water has been absorbed.
• Remove from heat, uncover and place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with remaining olive oil drizzled over the top.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
• Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.