INGREDIENTS

INSTRUCTIONS

COMBINATION THE MIXTURE WILL
* Note 1: Tops cut off and hollowed out for stuffing. * Note 2: Cut
into 3-inch lengths, hollowed out with a corer, placed on end for
stuffing. * Note 3: Tops cut off and cored and seeded for stuffing.
In a 2-quart covered saucepan bring 2 cups of water to a boil. Add the
rice, return to the boil, cover and turn off the heat. Let stand for 5
minutes. Drain and cool before proceeding with the recipe. Mix the
cooked rice thoroughly with the stuffing ingredients. Fill the
vegetables loosely with the rice mixture. It will expand during
cooking, so do not pack; leave room at the top or the sides. Arrange
the vegetables in a covered deep skillet. Simmer, covered, along with
the water, tomato sauce and lemon juice on stovetop over low flame
(30 minutes for bell peppers and zucchini; 20 minutes for tomatoes).
Check water to see that it is not evaporating. If it gets low add
more hot hater. This recipe serves 4.
Variation: Use the same hashwe to stuff a chicken or turkey. Or wrap
in partially cooked fresh grape leaves, Swiss chard, cabbage or
slices of eggplant. Cloves of garlic added to the cooking liquid
impart authentic flavor.
Comments: Everyone in the Midle East loves stuffed vegetables. I
believe they are a desert invention. This recipe is not difficult to
prepare and the results are redolent of the Arabian Nights!
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-20-1991
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-09-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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