Ethiopian Peppers and Portabella |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This dish is amazingly simple to make for how amazingly delicious it is. Its a variation on a recipe from a vegan cook book. The mushrooms aren't a traditional Ethiopian ingredient, but they create a delicious smoky flavor. Serve this over brown rice for a healthy flavor experience. Wine Tip: Cabernets go well with Ethiopian spices. Ingredients:
6 serrano peppers, seeded and coarsely chopped |
1 tablespoon fresh ginger, crushed |
2 garlic cloves, crushed |
1 teaspoon ground cumin |
1/4 teaspoon ground cardamom |
1/4 teaspoon ground turmeric |
1/4 teaspoon ground cloves |
1/4 teaspoon ground cinnamon |
1/2 cup red wine |
3 tablespoons olive oil |
2 green bell peppers, seeded and cut into 1-inch strips |
2 portabella mushroom caps, chopped into one pieces (if they are particularly small, you may want to use 3) |
Directions:
1. Preheat oven to 400°F.
2. Place all ingredients expect for bell peppers and mushrooms into food processor and puree until mostly smooth.
3. Place bell peppers and mushrooms in a glass baking dish and cover with puree.
4. Cover with foil; bake for 20 minutes.
5. Remove foil, stir, and cook for 20 more minutes.
6. Serve over rice.
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