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Drinks and Coctails Recipes

  Added: Oct 09, 2007  •  Visited (160)  •  Print version Print this recipe (7)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stuffed Vegetables
What You Need:
  • 2 tablespoons olive oil
  • 2 tablespoons pine nuts
  • 1 finely-chopped, medium-size onion
  • ½ cup raw rice
  • 1¼ cup water
  • ¼ cup currants
  • 1 tablespoon chopped fresh mint (or 1 teaspoon dried mint)
  • 1½ teaspoons salt
  • ½ teaspoon ground cinnamon
  • 1 teaspoon dried orange peel
  • 1/8 teaspoon pepper
  • 2 teaspoons sugar
  • 1 cup tomato, chopped finely
  • ½ cup tomato paste
  • ½ cup water
  • Hollowed-out tomatoes, zucchini, green peppers, or large onions

  • How To Cook:
    1. Put the oil and pine nuts in a casserole and cook for several minutes in the microwave oven until the nuts are toasted, stirring occasionally. Remove and reserve the nuts.

    2. Add the onion to the oil, cover, and cook in the microwave oven 4 minutes, stirring once. Add the nuts and all other ingredients except the tomato paste, ½ cup water, and the hollowed-out vegetables.

    3. Stir. Cook, covered, in the microwave oven for 14 minutes, stirring several times.

    4. Stuff the vegetables and arrange in a covered casserole. Mix the tomato paste with the water and pour over and around the vegetables.

    5. Cook, covered, until the vegetables are tender. Cooking time varies with the vegetable being used. Do not overcook.

    TIP:
        If you stuff onions, peel and cut down 1/3 of the way from the top in two cuts at right angles to each other. Partially cook, covered, in the microwave oven and then the centers can be removed, easily.
     
    To Serve: 6
    This recipe is also available in:
    Cuisine » Middle East » Turkey
    Main Ingredient » Vegetables » Tomatoes
    Main Ingredient » Vegetables » Zucchini
    Main Ingredient » Vegetables » Peppers
    Dish » Appetizers

     





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