1/2 cup (125 mL) Thai black rice
2 jumbo red onions
1 medium zucchini
2 red bell peppers
1 Tbsp (15 mL) fresh chopped thyme
1/4 cup (63 mL) of cubed carrots (small)
1/4 cup (63 mL) of cubed red bell pepper (small)
1/4 cup (63 mL) of cubed yellow bell pepper (small)
3 Tbsp (45 mL) olive oil
1/4 cup (63 mL) of cubed stalk celery (small)
2 cloves of garlic, chopped
2 Tbsp (30 mL) butter
Salt and pepper to taste
Preheat oven to 380°F. Place onion on a cookie sheet and drizzle with a little bit of olive oil. Do the same with the bell pepper. Take peppers out after 30 minutes. Put them in a bowl and cover. Roast onion for another 10 minutes. Set aside in a cool place.
Meanwhile bring a pot of water (two litres of water and 1/2 tablespoon salt) to boil. Cook the rice until tender, rinse. While waiting for the rice to cook, saut?arlic and remaining vegetables (except for the red pepper and zucchini) with one tablespoon of butter; add cooked rice. Saut?ogether. Remove the inside of the onion. Stuff the shell with the mix of rice and vegetables. Keep warm in the oven.
Roasted pepper coulis: Peel roasted pepper, put in a blender and pur? Pour into a saucepan and add one tablespoon of butter; season with salt and pepper. Cut zucchini in 1/4-inch (1/2 centimetre) slices and saut?n both sides. When golden brown place zucchini and roasted pepper coulis on bottom of the plate. Place the stuffed onion in the center of the plate. Serve.
Source: alive Magazine (pre-2000)