Roasted yellow peppers with brown rice and wild rice - Side dish

Short grain brown rice is a true superfood. When combined with wild rice it enters a new league, a superfood fit for the most discerning gourmets. And when stuffed into succulent roast peppers this is party food at its best.

Wild rice:

• Rich source of vitamins B and E
• Rich source of fibre
• Supports nervous system, helps to relieve depression
• Important support for kidneys and bladder
• Supports circulation
• Supports digestion
• Helps combat stress and fatigue

Serves 4

• 4 large yellow peppers, halved across the stem and seeds removed
• 2 tbsp short grain brown rice
• 1 tbsp wild rice
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 stick celery, finely chopped
• 2 tsp rapeseed oil
• 1 lemon, juiced
• 1 tsp ground ginger

For the garnish

* ½ tbsp freshly chopped Greek oregano


1. Preheat oven to 190C, Gas 5.
2. Place peppers in shallow, oiled roasting tray and roast for 50-60 minutes until soft and turning partially golden brown.
3. Meanwhile cook brown rice and wild rice in three times their volume of vegetable stock, over a very low heat until tender and stock absorbed.
4. In a separate pan, heat oil and cook onion, garlic and celery till tender. Add lemon juice, and ginger and combine.
5. Stir onion mixture into rice, fill peppers and return to oven.
6. Heat through thoroughly and serve garnished with freshly chopped Greek oregano.