Rice Stuffing for Vegetables Recipe

Free Recipe Rice Stuffing for Vegetables

Recipe Type: V Recipes

Recipe Preparation: bake

Cooking Ingredients for Rice Stuffing for Vegetables Recipe

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

Rice Stuffing for Vegetables Preparation

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.

Cooking Temperature:

Recipe Serves: 2

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