Rice Cakes with Roasted Peppers and Tomatoes
Korean rice cakes are mixed with roasted mini peppers and tomatoes. This gluten-free dish makes a food Korean fusion dish.
Ingredients
- 1-1/3 lb sweet mini peppers stem removed and sliced in half lengthwise
- 1 large onion sliced
- 1 pint cherry tomatoes
- 4 tablespoon olive oil
- 1/2 teaspoon dried herbs de Provence or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 lb rice cakes fresh or vacuum sealed
- 3 tablespoon fresh parsley and/or basil chopped
- shredded Parmesan cheese however much you desire
Instructions
- Preheat oven to 450ºF
- Combine peppers, onion, tomatoes, olive oil, dried herbs, salt and pepper in a pan and toss them well. Roast the vegetables for 20 minutes. You will need to toss the vegetables during the halfway of roasting time to get the even browning.
- Meanwhile, cook the rice cakes in the boiling water for 3-4 minutes until very soft. Add the rice cakes and parsley (and/or basil) to the hot roasted vegetables, toss them well. Sprinkle Parmesan cheese and serve immediately.