By Nick Roumel
I’m going to begin this article with a footnote to the headline. The term “fussy vegetarian” is actually a redundancy. All vegetarians are fussy, except for my friend Bruce. As long as it doesn’t have meat in it, he’s content. When he goes to Skyline Chili, he gets black beans, cheddar cheese, and onions on a hot dog bun. When he goes to a bar, he gets ginger ale with six olives. Wait a minute, maybe he is fussy.
Ann Arbor vegetarians are a unique breed. The absence of meat is not enough to please. Oh, no. Often, dishes must also be vegan, gluten free, and soy free – not to mention cruelty free. Most importantly, they must be easy to prepare, and delicious.
I think this dish fits the bill - except I once heard what sounded like a scream of anguish from a pine nut. Other than that, without further adieu, I present to you “Roumel’s Holiday Stuffed Peppers for Fussy Vegetarians:”
Ingredients
1 cup long-grain white rice, preferably basmati
1/4 cup currants
1/4 cup pine nuts
3/4 cup olive oil
2 cups chopped yellow onion
1 tsp salt
salt and freshly ground pepper
1 cup finely chopped green (spring) onions
1 tsp ground allspice
1 tsp ground cinnamon
1/2 cup peeled, seeded, chopped and drained tomatoes (fresh or canned), optional
1/2 cup chopped fresh flat-leaf (Italian) parsley
1/4 cup chopped fresh mint or dill
2 1/2 cups water
6 large peppers – red, yellow, orange, and/or green
1/2 cup water or vegetable broth
chopped fresh mint or dill for garnish
Directions
1. Place the rice in a bowl, add cold water to cover and let stand 30 minutes. At the same time, place the currants in a small bowl, add hot water to cover and let stand for 15-30 minutes. Drain the rice and currants and set aside.
2. Meanwhile, preheat an oven to 350 and spread the pine nuts in a small pan and place in the oven until toasted and fragrant, 5-7 minutes. Set aside.
3. In a large sauté pan over medium heat, warm 1/2 cup olive oil. Add the yellow onion and the 1 tsp of salt and sauté until softened, about 5 minutes longer. Add the allspice, cinnamon and drained rice and cook, stirring, until the rice is opaque, about 4 minutes. Add the chopped tomatoes and water and cook, covered, until the water is absorbed and the rice is cooked. Stir in pine nuts, parsley, mint or dill, and currants. Season with salt and pepper and set aside.
4. While the rice is cooking, bump oven up to 375. Bring a large pot of water to a boil.
5. Cut off the top of the peppers, remove core and ribs, and cut a thin slice off the bottoms so that the peppers can sit upright.
6. Add peppers to boiling water and blanch for 2 minutes. Drain on paper towel.
7. Place peppers in a shallow roasting pan to fit. Divide stuffing evenly among them, mounding slightly on top. Place the cover with stem back on top.
8. Pour 1/2 cup water or broth in the bottom of the pan, cover loosely with aluminum foil, and bake for 40 minutes – basting and re-covering the peppers after 20 minutes.
9. Remove foil, baste and bake uncovered another 20 minutes.
10. To serve, arrange on a platter, spoon pan juices atop vegetables and sprinkle with chopped herbs.
(Adapted from a recipe by Joyce Goldstein and a 23-year-old article in Parade magazine)
Don’t be surprised if the omnivores among you fight with the vegetarians over these. They’re delicious!
