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How to make it

  • In the oven: broil sweet red pepper until skin is toasted, turn it every 4-6 min. until completed.
  • Put pepper in a heat safe bowl and let stand, covered for 15 min.
  • Peel the blackened skin off, pull out seeds and throw away.
  • In a large saucepan: slice and cook carrots, onion, rice, and butter until onion is translucent
  • Stir in chicken broth, water, orange juice, dill, orange peel, salt,pepper, marjoram, thyme, rosemary, and sage
  • Bring to a boil
  • Reduce Heat, let simmer for 20-25 min.
  • In a Blender, puree carrot mixture with roasted pepper, and return to heat, for warm serving.

Reviews & Comments 1

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    " It was excellent "
    trigger ate it and said...
    This sounds wonderful I love the addition of fire roasted peppers.
    Five forks and a smile :)
    Was this review helpful? Yes Flag

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