Spiced Rice Stuffed Veggies
- Ready In:
- 1hr 57mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
- 1⁄2 cup extra virgin olive oil
- 1⁄3 cup pine nuts or 1/3 cup slivered almonds
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup short-grain rice
- 1⁄4 cup currants or 1/4 cup raisins
- 1 1⁄2 teaspoons salt
- 1 teaspoon granulated sugar
- 3⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon pepper
- 4 small eggplants (about 1 lb)
- 7 tomatoes (about 2 1/2 lbs)
- 2 green onions, chopped
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup chopped fresh dill
- 1⁄4 cup chopped of fresh mint or 1 tablespoon dried mint
- 6 6 cubanelle peppers or 6 banana peppers
- 2 tablespoons lemon juice
-
Variation
- 8 ounces lean ground lamb or 8 ounces lean ground beef
directions
- In a saucepan, heat 2 tablespoons of the oil over medium high heat, saute pine nuts until slightly darkened,about 2 minutes.
- Add chopped onion and garlic, cook, stirring occasionally, until onion begins to soften, about 2 minutes.
- Add rice, currants, 1 1/4 teaspoon of the salt, sugar, cinnamon, alspice and pepper, stir well.
- Add 2 cups boiling water, reduce heat, cover and simmer until liquid is absorbed but rice is still slightly firm, about 18 minutes.
- Scrape into bowl, let cool.
- Pressing lightly, roll eggplants over work surface to loosen flesh.
- Cut off 1/8 inch thick slice lenghwise from each.
- With spoon, scoop out flesh, leaving about 1/4 inch thick walls, set shells aside.
- Chop flesh and slices.
- Core and chop 1 of the tomatoes.
- In skillit, heat 1 tablespoon of the remaining oil over medium high heat, saute chopped eggplant and tomato and remaining salt until eggplant is softened, about 5 minutes, let cool.
- Add to rice mixture along with green onions, parsley, dill and mint, toss with fork.
- Cut 1/2 inch off tops of mini sweet peppers and remaining tomatoes, with spoon, remove seeds and ribs.
- Fill eggplants, peppers and tomatoes with rice mixture, place in roasting pan just large enough to hold veggies snugly.
- Drizzle with remaining oil, 1/2 cup water and lemon juice.
- Cover with lightly greased foil.
- Bake in 400f degree oven for 1 hour.
- Uncover and bake until veggies are very tender, 15 to 20 minutes.
- Serve warm or at room temperature with pan juices spooned over top.
- Variation: Brown 8 oz lean ground lamb or beef in skillet before cooking eggplant, drain off fat.
- Add to filling.
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RECIPE SUBMITTED BY
<p>November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p>
<p>Mary at Food.com</p>
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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