Mediterranean Chickpea & Brown Rice Casserole with Feta Cheese

Mediterranean Chickpea & Brown Rice Casserole with Feta Cheese The stress for the wedding preparations is rising and last weekend my fiancé went on his surprise stag party… which I helped coordinate in secret with the best man. Continue reading

I didn’t see him the rest of the weekend since when he got home he needed to rest. Son on Sunday I had the day to myself and I prepared this casserole inspired by thekitchn. I ate a big portion and kept the rest for another time. In the evening I was still full but a couple of great friends took me out on a surprise evening between girls. We went to have a nice dinner in the nearby Italy and after that, while there was a band playing we had some gelato. It was just what I needed. I realized how thankful and lucky I am to have them in my life. Being quite sensitive at the moment, I was really moved by their gesture. Friends who are there are are an essential thing in life… like good quality food 😉

Mediterranean Chickpea & Brown Rice Casserole with Feta Cheese Mediterranean Chickpea & Brown Rice Casserole with Feta Cheese

 

 

Mediterranean Chickpea & Brown Rice Casserole with Feta Cheese

Recipe for 4

Prep time: 20 min

Cook time: 40 min

 

Ingredients:

1 aubergine

2 zucchini

2 tsp. chopped garlic

2 tbsp. olive oil (+ extra for greasing the baking dish)

2 eggs beaten

zest of 1 lemon + the juice of ½ lemon

Cayenne pepper

1 tsp. dried oregano

240 g cooked chickpeas

100 g brown rice (I used the quick cooking type)

200 g feta cheese

0.5 dl cream

Salt and pepper

 

Recipe:

Heat oven at 180°C.

Cook the brown rice according to package instructions. Once done set aside.

Cut the aubergine lengthways into 1 cm thick slices. Still lengthways cut 1 cm strips out of these slices, then cut them crossways into 1 cm cubes. Heat 1 tbsp. olive oil on a medium heat and add the aubergines to brown on all sides, tossing every 2-3 min.

Meanwhile cut the zucchini following the same method as with the aubergine. Once the aubergine cubes are done set them aside and using the same pan, heat 1 tbsp. olive oil and brown the zucchini. Toss regularly and after 5 minutes add the chopped garlic and the dried oregano. Once the zucchini are ready add the aubergine back along with the rice, the chickpeas, lemon zest, lemon juice and the cayenne pepper, salt and pepper to taste. Once all the ingredients are tepid pour in the beaten eggs and fold them in.

Transfer everything to an oiled baking dish.

In a bowl crumble the feta cheese, add the cream and mix together. Spread the feta preparation on top of the other ingredients and bake in the middle of the oven for 20 min or until the top has a nice colour. Serve alone or with a salad.

Brown Rice and Spinach Stuffed Bell Pepper / Poivrons Farcis au Riz Complet et Epinards

Brown Rice and Spinach Stuffed Bell Pepper After the traditional celebrations where meat is always the protagonist, I like to get in touch with my veggies. Continue reading

On Sunday, for Easter lunch, we had a nice meal at my boyfriend’s parents’ home. After an antipasto of different cured meats, his father served the traditional “Capretto” (baby goat) with potatoes and a drop of creamy spinach. A “Panettone” was served for dessert. In the evening I ended up not eating much anymore because I felt as stuffed as an egg. The day after I was home and since I was on my own, I made myself these stuffed bell peppers and believe me: it felt good.  This is another easy recipe which is healthy and wholesome is made with ingredients are easily available most of the time.

Brown Rice and Spinach Stuffed Bell PepperBrown Rice and Spinach Stuffed Bell Pepper

Brown Rice and Spinach Stuffed Bell Pepper

 

Recipe for 4 as a main – 8 as a starter

Prep time: 15 min

Cook time: 45-50 min

 

Ingredients

4 Bell Peppers

320 g brown rice

1 onion

2 garlic cloves

360 g chopped cooked spinach

1 tbsp olive oil

Paprika

12 sun dried tomatoes pieces

2-3 tbsp chopped parsley

1 tbsp chopped almonds

Salt and pepper

50 g grated Gruyère

 

Recipe

Heat oven at 200° C.

Cut each bell pepper in half lengthwise and remove the seeds and the white parts. Grease an oven proof dish and place the bell peppers cut side up in the oven for 20 min. Once done set aside.

Cook the rice according to package instructions.

Chop the onion and the garlic and place them in a pan with the olive oil. Fry for 5 minutes stirring occasionally. Chop the sun dried tomatoes and add them with the spinach to the onion and garlic, season with salt pepper and paprika to taste. Cook for another couple of minutes. Mix in the rice, parsley and half of the cheese and stir.

Fill the pepper halves with the rice mix and on top sprinkle the rest of the cheese with the chopped almonds. Replace the peppers in the oven and cook for another 20 min. To get the top well coloured, I place the dish under the top burner towards the last 5-10 min.  Serve.

 

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Version Française

 Brown Rice and Spinach Stuffed Bell Pepper

Après les célébrations traditionnelles ou la viande est toujours protagoniste, j’aime me retourner vers mes petits légumes.  Dimanche, pour le repas de pâques, on a mangé chez le parents de mon copain. Après un antipasto de charcuterie, son père nous as servi un bon “Capretto” (chevreau) traditionnel avec des pommes de terre et une goutte d’épinards à la crème. En dessert il y avait du “Panettone”. Le soir venu j’ai fini par manger très peu vu j’étais encore pleine comme un œuf. Le jour suivant j’étais seule à la maison, alors j’en ai profité pour me faire ces poivrons farcis : ça m’a fait du bien. Cette recette est simple à faire, en plus elle est bonne pour la santé et les ingrédients son facile à trouver la plupart du temps.

Brown Rice and Spinach Stuffed Bell Pepper

Poivrons Farcis au Riz Complet et Epinards

 

Recette pou 4 comme plat principar – pour 8 comme entrée

Temps de préparation : 15 min

Temps de cuisson : 45-50 min

 

Ingrédients:

4 poivrons

320 g riz complet

1 oignon

2 gousses d’ail

1 cs huile d’olive

360 g épinards cuits

12 pièces tomate séchées

Sel et poivre

Paprika

2-3 cs persil

50 g Gruyère râpé

1 cs amandes hachées grossièrement

 

Recette

 

Allumez le four à 200° C.

Couper chaque poivron en deux dans le sens de la longueur et enlever les graines et les parties blanches. Graisser une assiette allant au four et y placer les poivrons face coupée en haut. Placer dans le four pendant 20 min. Une fois cuits mettre de côté.

Cuire le riz selon les instructions sur l’emballage.

Hacher l’oignon et l’ail et les placer dans une poêle avec l’huile d’olive. Cuire pendant 5 min en remuant de temps en temps. Hachez les tomates séchées et les épinards et le ajouter aux oignons et ail. Assaisonner avec le sel, poivre et paprika selon le gout. Cuire encore pendant 2 min. Ajouter le riz, le persil et la moitié du fromage.

Remplir les poivrons avec le mélange de riz et parsemer avec le reste du fromage et les amandes. Remettre les poivrons dans le four pendant 20 min. Pour bien colorer le haut je place le plat à four proche du haut du four pendant les dernières 5-10 min de cuisson. Servir.