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.