Montinore Estate Borealis and an excellent stuffed pepper recipe

Red Bell Peppers Stuffed with Saffron Rice, Lentils, Shrimp and Bacon (recipe courtesy of the Taste of Oregon) and Montinore Estate 2009 Borealis
*Omitting the meat easily converts this recipe to a vegetarian dish.

• 6 Bell peppers, all similar sized with stems attached. Look for attractive ones with smooth skins
• ¾ cup (180 ml.) basmati rice
• ¾ cup (180 ml.) French green lentils, picked over and rinsed
• 2 tablespoons (30 ml.) chopped shallots
• 2 tablespoons (30 ml.) finely minced celery
• 2 tablespoons (30 ml.) finely minced carrot
• 6 jumbo shrimp, peeled, deveined and roughly chopped
• 6 strips bacon
• 3 tablespoons (45 ml.) finely chopped scallion
• 6 tablespoons (90 ml.) tomato, seeded and chopped
• Generous pinch of saffron
• 1 tablespoon (15 ml.) vermouth
• 1½ cups (360 ml.) chicken stock
• 1½ cups (360 ml.) dry white wine
• Olive oil
• Salt and pepper
• Preheat the oven to 350ºF
• Carefully remove the stem end of each pepper in an attractive way for later presentation
• Using a spoon, remove all the seeds and membranes and discard
• Crush the saffron in a small bowl and cover with the vermouth
• Fry the bacon until crisp then remove to a paper towel-lined plate to drain and cool then break into small pieces
• Heat some olive oil in a heavy pan large enough to hold all ingredients.
• Sauté the shallots until soft then add the carrots and celery and continue to cook for a couple of minutes
• Add the rice and lentils and stir all together
• Add the vermouth and saffron and stir well
• Add the stock and white wine and bring to a boil
• Season with salt and freshly ground black pepper to taste
• Lower heat, cover and simmer until rice and lentils are tender, about 35 – 45 minutes
• Cool slightly then add in the bacon, shrimp, tomatoes and scallions
• Stuff the peppers with this mixture, cover with the pepper tops and place in an oiled baking dish
• Add enough hot water to the baking dish to come up about 1 inch
• Bake 35-45 minutes or until middle of peppers reaches 150ºF

Serve immediately with a salad and a nice, crisp white wine like this incredible organic white wine blend from Montinore Estate in Forest Grove, Oregon:

About Borealis:

The brilliant straw color of this wine is a fitting introduction to the lush aroma of an exotic blend of fresh ripe fruit including citrus, honeydew and casaba melon, hints of orange blossom, yellow apple and strawberries. On the palate it opens up to ripe yellow apple, mandarin orange and fresh melon with hints of lemon zest finishing crisp and dry with lingering sweet ripe fruit character and floral notes.The inspiration for this wine grew out of enjoyment of wines like Albariño from Spain and Torrontes from Argentina, wines with pronounced aromatics and great fruit flavor but a dry finish. Knowing that Oregon's cool climate whites provide Montinore Estates with a broad range of flavors and aromas, they have been able to create a unique wine bursting with exotic aromatics and ripe fruit flavors that reflects the character of their corner of the Willamette Valley.

Blend:

45% Müller-Thurgau
24% Gewürztraminer
18% Pinot Gris
13% Riesling

Montinore Estate wines are certified Biodynamic®, organic and absolutely wonderful. Enjoy!