1chop onion and peppers small, mix with all ingredients in bowl.. set oven to 350, bake for 40 min. until golden brown
1rinse rice in colander. 1 tablespoon of oil in heavy pot.. put in rice and fry until all grains are coated. Add enough boiling water to cover, put on tight lid and reduce heat let rice steam to cook on back burner.
2slice carrots on bias. 2 tablespoons of water 1 tsp of sugar on low heat. put in carrots and mix until all slices are coated.. cook 8 mins on low heat
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Easy Rice Pudding
A simple and supremely satisfying dessert, rice pudding is pure comfort in a bowl. It's easy to get there too! Just simmer white rice with whole milk, sugar, and a pinch of salt until the grains are tender, plump, and creamy, then stir in a little vanilla or almond extract while the pudding's still warm. Top however you like (fresh berries in season, dried fruit, toasted nuts for a crunchy contrast, a sprinkle of cinnamon)—you really can't go wrong. Read more.