3-4 T. olive oil
2 yellow peppers, cored and cut julienne
2 green peppers, cored and cut julienne
2 red peppers, cored and cut julienne
1 red onion, thinly sliced
2 cloves garlic, minced
2 T. Balsamic vinegar
Pinch of salt and pepper
4 C. cooked long grain rice mixed with 1 T. butter
Chopped fresh basil
1. In large skillet, heat olive oil. Add the peppers and onion. Saute for 5
minutes until soft. Add garlic, vinegar, salt and pepper. Cook 1 minute.
2. Take 1/2 Cup cooked rice and press into a greased timbale mold. Allow to sit
for a few seconds, then unmold on platter. Place about 1/8 of the pepper medley
around rice. Top with basil.
Serve as a side dish to chicken, beef, pork, or grilled fish.