In this edition, Twilight’s Hospitality Services Manager, Wagma Osman, shares two delicious vegetarian recipes that are also gluten free:
Stuffed Capsicums (Gluten free)
Ingredients:
4 large capsicums cut in 1/2
20 ml vegetable oil
100 g finely chopped onion
100 g finely diced tomato
100 g sour cream
20 g chopped herbs of your choice
450 g cooked rice
450 g cooked red kidney beans
1 teaspoon of seasoning
200 g shredded cheese
Preparation:
1. Preheat oven to moderate ( 160°C )
2. Remove tops from capsicum discarding seeds and membrane. Cut length-ways and steam for 5 minutes
3. Heat butter in medium saucepan, fry the onion and tomato, take off the heat, then stir in the rest of the ingredients; keep ½ of the shredded cheese for topping
4. Spoon rice mixture into the prepared capsicum halves and add shredded cheese; bake for 20 minutes in a moderate oven. Serve with side salad.
Serves 8
Potato and Rice Rosti (Gluten free)
Ingredients:
250 g cooked long grain rice
250 g potatoes grated
150 g onions grated
2 eggs
35 g rice flour
30 ml vegetable oil for shallow frying
Salt and pepper to taste
Preparation:
1. Combine rice, potatoes, onion, eggs and seasoning
2. Heat oil in frying pan over a medium-high heat; spoon heaped tablespoons of the mixture into the oil and press out to form a circle
3. Cook for 2 to 3 minutes or until golden, turn over and cook on the other side. Repeat with remaining mixture. Serve with side salad.
Serves 6