A lovely...and different way to serve whole grain to your family. Spicy and peppery, this side dish is beautiful and unique. If your loved ones like spicy, this side dish will win raves.
2 poblano chilis
1 green bell pepper, roasted, seeded and peeled
1 cup long grain brown rice
2 cloves fresh garlic
large bunch cilantro, minced
3-4 sprigs fresh parsley, minced
2 cups spring or filtered water
2 tablespoons extra virgin olive oil
1 yellow onion, diced
1 lime, quartered
Heat a dry skillet and dry roast chilis, turning them frequently to char the skin. Transfer the peppers to a paper sack, seal tightly and set aside for 20 minutes to steam the skin from them.
Place rice in a heatproof bowl and pour boiling water over it to just cover. Set aside for 20 minutes. Drain the rice well, rinse the rice and drain again. Set aside. Remove the roasted poblano peppers and remove the skins and stems. Scrape the seeds from the peppers and discard. Place all the peppers, garlic, cilantro and parsley in a food processor and puree. Add water, season lightly with salt and puree until smooth.
Place oil and onion in a skillet and turn heat to medium. When the onions begin to sizzle, season lightly with salt and saute for 5 minutes. Stir in rice and saute until the rice begins to brown, about 5 minutes. Add 2 cups water. Stir in puree, cover and reduce heat to low. Cook for 15-20 minutes or until the liquid is absorbed into the rice.
Season to taste with salt and serve garnished with lime wedges.