Categories: Vegetarian

Ingredients

• 1 cup basmati rice (or wheatberries)
• salt or sea salt to taste
• 2 red bell peppers
• 1 small onion, minced
• 4-5 baby bella mushrooms
• 2 loose cups of spinach
• 3-4 springs fresh parsley, minced
• 1/2 cup fresh feta cheese (with herbs, if desired)
• 2 teaspoons olive oil
• freshly milled black pepper
• curry powder, 1/4 tea spoon or to taste
• 2 cups mushroom broth

Directions

1. Boil the rice till done, according to directions. (Wheatberries require an overnight soak of at least 8 hours). Drain water and leave to cool.

2. Wash peppers, cut of the “lids” and clean out the seeds and membranes.

3. Peel and mince the onion.

4. Cut mushrooms in small pieces.

5. Wash and tear spinach, discarding tough stalks.

6. Heat olive oil in a large pan and saute the mushroom and onions until onions are translucent and start to caramelize. Add spinach leaves and wilt.

7. Turn off fire Mix filling, adding salt, pepper and curry to taste.

8. Add feta cheese and parsley and mix well. Allow to sit.

9. Heat over to 350 F. Heat broth in a separate pot.

10. . Fill peppers with filling, cover with lids and place in a deep baking dish with a cover. Pour in the broth (if you want more spice, add more curry powder to the broth).

11. . Place in the oven covered, for 45-50 minutes.

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