2 1/4 c. water
1 c. brown rice
1 tbsp. butter
salt and pepper, to taste
2 orange bell peppers, halved and seeded
1/2 lb. fresh asparagus, sliced into 1" pieces
Oil, for drizzling
1/4 c. half & half
In a medium saucepan, combine water, rice, butter and a pinch of salt. Bring to a boil, cover, and reduce to a simmer for 45-60 minutes or until the rice has absorbed all the liquid.
Preheat oven to 415.
Meanwhile, place bell peppers in a baking dish. Drizzle with oil and sprinkle with salt and pepper. Place in preheated oven and cook for 10 minutes; flip. Add asparagus to the pan, drizzle the new addition with a bit of oil and season with salt and pepper. Return vegetables to the oven and roast for another 10 minutes.
Remove peppers from pan; place in a plastic bag or tupperware, seal. Wait 10 minutes. Remove skin from each pepper half by peeling it off. Place peeled peppers and half & half in a blender or food processor. Blend until creamy.
Add pureed peppers and roasted asparagus to the cooked rice while it is still hot. Fold ingredients gently together and heat through. Serve with a bit of freshly grated parmesan over the top, if you wish.