You can substitute freekeh, couscous or bulghur wheat for the rice.
in half and pull out and discard the seeds, stems and cores. Cut each half in 2, then warm 3 tbsp ofin a shallow pan, add the peppers and cover with a lid, letting them cook over a moderate heat until soft. The times will vary, but they will need a good 20 minutes. Check their progress regularly.brown basmati rice
into a medium-sized saucepan, fill it with warm water, then swish the rice about with your fingers. The water will turn slightly cloudy. Pour the water away , then repeat a couple of times more. Cover the rice with enough water to come about 3cm above the level of rice, then add a half tsp of sea salt, 6 black peppercorns and half a. Place the rice over a moderate heat, bring to the boil, then cover with a lid and lower the temperature, so the rice simmers.
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