Yield: Yields 4 cups.
Servings: four to six as a side dish.
You can serve this dish as a pilaf-like side dish or as a vegetarian main dish. I also use it to stuff poultry and vegetables, such as baked red peppers and tomatoes.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
If you’re planning to use this recipe as a stuffing, it yields enough to stuff about two 3 to 4-lb. chickens, 6 bell peppers, or 10 to 12 tomatoes.
Excellent. Use as a side dish and don't bother stuffing peppers. Wonderful flavors.
I really enjoyed this!I skipped the peppers and added some more spice to the broth. Also added fresh lemon juice that brought out all the flavors. It will be a repeat.
Very tasty filling, but you can ditch the peppers that render it bland.
From the time I first made this recipe when I received the magazine years ago, it has been one of my top 10.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?