| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Japanese |
Meatless |
4 |
Servings |
INGREDIENTS
| 5 |
tb |
Rice |
| 4 |
|
Eggplants; Japanese |
| 4 |
sm |
Pattypan squash |
| 2 |
|
Red bell pepper; roasted |
| 4 |
lg |
Tomatoes; red and yellow |
| 4 |
ts |
Olive oil |
| 1 |
c |
Onion; finely minced |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Allspice |
| 1/2 |
c |
Chopped fresh parsley |
| 1/4 |
c |
Chopped fresh cilantro |
| 1 |
tb |
Chopped fresh mint |
| 1 |
tb |
Fresh dill; chopped |
| 3 |
tb |
Split peas, cooked; mashed |
| 6 |
|
Swiss chard leaves |
| 1 1/2 |
c |
V-8(TM) vegetable juice |
| 1 |
tb |
Pomegranate molasses |
INSTRUCTIONS
PREPARATION (45 min) and BAKING (60 min) 1. Preheat oven to 350°F. 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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