Rice stuffing for vegetables

Yield: 2 Servings

Measure Ingredient
\N \N Onion; chopped, sauted in
½ teaspoon Olive oil
6 \N Sun-dried tomatoes; snipped and
\N \N Set to soften in
½ cup Hot water
2 tablespoons Pine nuts; toasted
3 ounces Mushroom
1 \N Carrot
\N \N Thyme; dill, coriander
\N \N Salt and pepper
½ cup Cooked brown rice

Toast the pine nuts in the small wok. Set aside. Saute the onion. Pepper to taste. Process carrot, mushrooms, nuts, herbs, salt and pepper to a coarse chop. Add the processed ingredients to the wok. Stir in the rice and tomatoes (reserving the liquid). Add the pulp (zucchini). Use reserved liquid, ⅛ cup at a time, to further cook the rice (risotto method). After about 10 minutes, fill the zucchini halves and bake: 375F 15-20 minutes.

Serve with a gravy made with vegetable bouillon and the remaining tomato broth and a little chicken bouillon to make 1 cup.

Original recipe from "Home Book of Turkish Cookery" by Venice Lamb. May have been posted or I got off the Vegetarian page. Recipe was adjusted and adopted 12 Ap 96 when the grocer stocked BIG zucchini.

NOTES : Dolma Ici Zeytinyagli is a Turkish stuffing for eggplants, peppers, tomatoes and zucchini.

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