We hosted a birthday party for our dear friend, Steff, and as she has a gluten allergy and eats vegetarian we wanted to make something that was tasty, easy to eat, and vegan and gluten-free…also, we’re Texans and never miss an opportunity to “kick things up a notch”, as Emeril would say – thus, the roasted poblano and veggie stuffed endive leave appetizer was born.
1 cup uncooked, long grain, white rice (per the measuring cup for our Zojirushi rice cooker)
2 limes (you’ll need both the zest and the juice)
1 medium zucchini, diced
1 medium yellow squash, diced
1 medium purple onion, diced
1 medium green bell pepper, diced
2 roasted poblano peppers
1-2 tbsp chipotle olive oil
4-5 pinches chardonnay oak smoked sea salt (or to taste)
To roast the poblanos: Heat oven to 425. Lightly coat the poblanos with some kind on olive oil (doesn’t have to be chipotle infused) or canola oil. Place on a baking sheet. Put them in the oven, until the skin gets puffy and starts to brown a bit on both sides. About 15-20 minutes. Once done place in paper bag and close paper bag. Let cool for a bit. Take out the poblanos and deseed (its okay if a few are left behind, which will make it spicier) and peel the outer skin. Then dice.
For the rest of the veggies: Heat the chipotle infused olive oil in a skillet on medium heat. Add the onions and the bell peppers. Sweat the onions and bell peppers until they start to become translucent or even caramelize a bit. Add the zucchini and squash. Continue cooking until the squash is cooked. Add the roasted poblanos and the chardonay smoked sea salt. Cook for a few (1-2) more minutes. Set aside to cool.
For the rice: Make the rice according to your rice cooker (or according to the instructions). Add to the rice the lime juice and lime zest.
Put it all together: mix the rice with the veggies, stir it up nice and good. Fill the endive leaves with the rice veggie mix. For extra flavor, we drizzled on some mustard hot sauce.