| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Turkish | Vegetables | 2 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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