Rice Stuffing for Vegetables

Rice Stuffing for Vegetables Ingredients

Onion; chopped, sauted in	3 oz Mushroom
1/2 ts Olive oil	1 Carrot
6 Sun-dried tomatoes; snipped	Thyme; dill, coriander
Set to soften in	Salt and pepper
1/2 c Hot water	1/2 c Cooked brown rice
2 tb Pine nuts; toasted

Instructions for Rice Stuffing for Vegetables

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, 1/8 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.

Main Ingredient: RiceCuisine: Uncategorized

More like this...

Peppers Stuffed W/ Vegetables and Rice

Vegetable and Rice Stuffed Pumpkin (Vegan)

Beets Stuffed with Vegetables and Rice

Hot Stuff Vegetable Couscous

Preventions Dolmehs (Stuffed Vegetables)

Ingredient Insight - look inside this recipe