Instructions: CHAR BROIL THE PEPPER: Position rack so that pan will be 6 inches from heat. Preheat broiler to high. Place pepper on a pan and broil, turning frequently (every 2 to 3 minutes), about 10 to 15 minutes or until charred on all sides. STEAM: transfer to a paper or plastic bag or wrap in plastic wrap. Let stand until cool to touch. Halve the pepper, core, seed, peel, and chop (into raisin-sized pieces).

Meanwhile steam the rice in appropriate amount of liquid for the cooker: yield about 3 cups.

In a small skillet, heat oil and saute the green onion until soft (3 to 4 mins). Add garlic and soften (1 min) and add parsley, lemon juice, sun-drieds, olives, black-pepper and cook, stirring for 1 to 2 minutes, until the ingredients are heated through. Toss the hot rice with the bell pepper. Serve hot with crumbled feta. Refrigerate any leftovers and serve, cold, on lettuce leaves, as salad. MCServing (about 2/3 cup each) 178 cals

(14.3% ff) 2.9 g fat.

Good with grilled poultry and fish. Not too shabby cold! -(1996)

NOTES : I find it odd that this was the only rice with olives recipe I could find. Seems there were other ideas. This isnt what you asked for ... but I remember it was good. Plus it was a eat-half-now, chill and have rest for lunch kind of meal. It looks good, too. [PatH]

This sounds wonderful! I bet it would be good with orzo instead of rice, too.

A trick another olive lover taught me was to use some of the juice in cooking. That way you can reduce the number of olives you use & still get the flavor. That might give enough liquid to reduce the oil used, too.

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