Fruits of the Sea in Peppers Buzuluk

Ingredients for 3 servings:

• 500 g seafood (Frutti di Mare)
• 1 bay leaf
• 400 ml wine, dry white Burgundy / Baden
• 6 bell peppers
• 1 cup brown rice
• 2 cup(s) water, boiling
• 2 tsp herbal salt
• 1 tsp ground turmeric
• 1 banana(s), ripe
• 1 apple
• 100 g goat’s cheese
• 2 cl soy sauce (tamari)
• 4 cl Balsamic vinegar Bianco
• Fat, for three 1 liter ovenproof bowls with lids

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free + egg-free + cow’s milk-free + leftovers

Add 1 cup of rice to the boiling water and bring to a boil. Reduce heat to low, simmer for 35 minutes, then let it swell for 10 minutes. Cover the Frutti di Mare with white wine, add the bay leaf, and simmer for about 10 minutes, strain, and set aside. Cut off the tops of the bell peppers, clean them, and remove the blossoms from the tops. Simmer for about 10 minutes, then strain. Mix half of the cooked rice with 1 teaspoon of herb salt, turmeric, finely diced banana, grated apple around the semolina, and diced goat cheese, along with 2 cl of vinegar. Fill the bell peppers with this mixture and place two bell peppers upright in each of the three 1-liter greased bowls. Mix the remaining mixture with the remaining rice, tamari and 2 cl of balsamic bianco. Season with herb salt. Distribute the mixture around the pods to prevent them from falling over. Place the pod lids on top. Pour a generous splash of strained wine over the remaining rice as a sauce. Close the lid. Bake in a preheated oven at approximately 160°C (convection oven) for approximately 35 minutes. My own recipe.