Low-Fat Rice with Roasted Red Peppers, Black Olives and Feta
rec.food.recipes/Dancer/1999
Makes 6 servings

1 large red bell pepper, roasted
1 1/2 cups long-grain white rice
1 Tbsp olive oil (or less)
3 green onions, chopped with green
1 garlic clove, minced
1/4 cup chopped fresh parsley
2 Tbsp fresh lemon juice
3 Tbsp chopped sundried tomatoes, softened
3 Tbsp Kalamata black olives, chopped and pitted
1/4 tsp freshly ground black pepper to taste
1/4 cup feta cheese, crumbled
Fresh parsley to garnish

Charbroil the peppers:
Position the rack so that the pan will be 6 inches from the heat. Preheat the broiler to high. Place the pepper on a pan and broil, turning frequently (every 2 to 3 minutes), about 10 to 15 minutes or until charred on all sides. Transfer the peppers to a paper or plastic bag or wrap in plastic wrap. Let stand until cool to touch. Halve the pepper, core, seed, peel, and chop (into raisin size pieces).

Meanwhile steam the rice in an appropriate amount of liquid for the cooker: yield about 3 cups.

In a small skillet, heat oil and saute the green onion until soft (3 to 4 minutes). Add garlic and soften (1 minute) and add parsley, lemon juice, sundried tomatoes, olives, black pepper and cook, stirring for 1 to 2 minutes, until the ingredients are heated through.

Toss the hot rice with the bell pepper. Serve hot with crumbled feta. Refrigerate any leftovers and serve cold.