| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Japanese | Meatless | 4 | Servings |
INGREDIENTS
| 5 | T | Rice |
| 4 | Eggplants, Japanese | |
| 4 | Pattypan squash | |
| 2 | Red bell pepper, roasted | |
| 4 | Tomatoes, red and yellow | |
| 4 | t | Olive oil |
| 1 | c | Onion, finely minced |
| 1/4 | t | Cinnamon |
| 1/4 | t | Allspice |
| 1/2 | c | Chopped fresh parsley |
| 1/4 | c | Chopped fresh cilantro |
| 1 | T | Chopped fresh mint |
| 1 | T | Fresh dill, chopped |
| 3 | T | Split peas, cooked mashed |
| 6 | Swiss chard leaves | |
| 1 1/2 | c | V-8, TM vegetable juice |
| 1 | T | Pomegranate molasses |
INSTRUCTIONS
PREPARATION (45 min) and BAKING (60 min) 1. Preheat oven to 350øF. 2. Soak rice 30 min., drain. Boil 6 min., drain again. 3. Gently simmer egg plants and squash in water until tender (about 15 min.), then carefully halve and scrape out pulp. 4. Cut tops from tomatoes (ripe but firm) and scoop out pulp. Halve peppers and clean; to make 4 shells. Reserve vegetable shells and pulp. 5. Heat oil in a large skillet over medium high. Saute onions until translucent. Add 1 c. reserved pulp, and cook until liquid evaporates. Add spices, herbs, peas, chard and rice. 6. Stuff vegetable shells and place in a baking dish. Add mixed V-8, molasses and enough water to reach halfway up vegetable sides. Cover. Bake for 1 hr. Garnish with roasted garlic. Serves 4 (or more) 288 cals 6 g fat ------PANTRY POMEGRANATE MOLASSES ~ The reduced juice of the fruit, made into an all-purpose tart-sweet syrup. Can be diluted for a refressing drink or diluted and mixed with simple syrup for a sorbet; is often used in sauces or marinades. Substitute "Lite" molasses. SPLIT PEA - Prevention does not mention this ingredient, specifically. Ideas: baby food; cook frozen and puree or smash. Microcook small portions of dried peas. -----[ mcRecipe/patH.24Au96] Posted to MC-Recipe Digest V1 #216 Date: Sat, 24 Aug 1996 11:53:21 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : DOLMEH - vegetables, fruits or grape leaves stuffed with savory,= well-seasoned fillings. Popular casings include squash, eggplant, bell= peppers, apples. Filling might include groun meat, pureed (roasted)= eggplant, rice, bulgur, nuts, currants and spices and herbs.
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Nutrition (calculated from recipe ingredients)
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Calories: 99
Calories From Fat: 34
Total Fat: 5g
Cholesterol: 0mg
Sodium: 267.1mg
Potassium: 810.7mg
Carbohydrates: 20.2g
Fiber: 4.2g
Sugar: 3.1g
Protein: 3.4g