Yield: 1 servings
Measure | Ingredient |
---|---|
1 medium | Marrow; skinned, cut lengthwise and seeded |
\N \N | Assorted vegetables of your choice; cut up small |
1 teaspoon | Dried rosemary |
2 tablespoons | Tomato puree |
1 ounce | Chopped onion |
\N \N | Salt and pepper |
4 ounces | Long grain brown rice |
2 \N | Cloves garlic; peeled and crushed |
Cook the vegetables, onion, garlic, tomato puree and rosemary, in a little water, seasoned with salt and pepper. When tender, cool and leave overnight, to improve the flavor. Cook the rice in a saucepan of boiling, salted water, until tender. Mix the rice with the vegetables, and stuff into the marrow halves.
Wrap the stuffed marrow in tin-foil, and bake in the oven at 200C, 400F, gas mark 6 for 1 hour.
From "The complete hip and thigh diet" By Rosemary conley.
I found that my marrow colapsed a bit and was hard to get onto the plate, without it just becoming a mushy casserole thing, but maybe that's what it's supposed to look like.
Posted to fatfree digest by "andy&shell" <andy.shell@...> on Feb 28, 1999, converted by MM_Buster v2.0l.