| 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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