Piperade Over Rice
1 cup brown rice
1 vegetable bullion cube (large, or two small ones)
2 1/2 cups water
3 tablespoons olive oil
1/2 sweet onion, diced
4 bell peppers of mixed colors, diced
1 (28 ounce can) chopped tomatoes, drained or 3 large tomatoes, chopped
2 garlic cloves, minced
1 teaspoon salt and pepper
dash cayenne
1. Put rice, bullion cube, and water into saucepan; bring to boil, cover and simmer for 50 minutes. Heat olive oil in skillet and saute onions and peppers for about 7 minutes, until onion is soft and translucent.
2. Add tomatoes and garlic, salt and pepper to taste, and cayenne. Stir, cover, cook over low heat, stirring occasionally for about 30 minutes.
3. Spoon piperade over the rice and serve hot.
This is also good with chopped potatoes, (think home fries) or macaroni, or mixed with a tofu scramble for breakfast.
SO HOW'D IT GO?
Yum! This is very similar to a vegan pizza topping I make-- I just simmer down the juice until it's almost evaporated, and it's wonderful on a thin pizza-crust style bread. I generally add a few capers, olives, or a splash of balsamic vinegar for that purpose. Sounds amazing on rice.