Stuffed Greek Vegetables With Orzo
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Greek | Gourmet, Green, The | 1 | Servings |
INGREDIENTS
| 4 | Baby aubergines | |
| 4 | Tomatoes | |
| 2 | Courgettes | |
| 2 | Baby peppers | |
| 4 | Button mushrooms, stalks | |
| removed | ||
| 125 | Vegetable oil, 4 1/2fl oz | |
| 150 | g | Cooked orzo pasta, 5 oz |
| 1 | T | Ground cumin |
| 1/2 | T | Ground coriander |
| 2 | T | Soaked raisins |
| 2 | T | Toasted nuts |
| 1 | T | Chopped mint |
| 1/2 | Onion | |
| 1 | Greek Feta | |
| Extra Virgin Olive oil | ||
| 1/2 | T | Flat leaf parsley |
| 1 | T | Oregano |
| 2 | Cloves garlic | |
| A lemon, Juice of | ||
| 6 | T | Hot water |
| 1/2 | Lemon |
INSTRUCTIONS
Pre heat the oven to 190øC/370øF/gas mark 5. Coat the vegetables in oil, season, place on hot oven to bake for 30-40 minutes, take out and cool. Scoop out the centres of the aubergines and courgettes. Blend the stuffing together and stuff each vegetable with the stuffing. Lightly oil a baking sheet, place the vegetables on top, season and then return to the oven and bake for a further 10 minutes. Meanwhile blend all of the ingredients for the sauce together. Remove the vegetables from the oven, dress on a serving dish, scatter around the feta and drizzle over the sauce and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 839
Calories From Fat: 122
Total Fat: 14.3g
Cholesterol: 0mg
Sodium: 679.6mg
Potassium: 1659.3mg
Carbohydrates: 157g
Fiber: 15.3g
Sugar: 17.6g
Protein: 29.7g