VEGETABLES FOR STUFFING (ANY OF THE FOLLOWING OR ANY COMBINATION)
4 medium tomatoes, tops cut off and hollowed for stuffing
or
6 medium zucchini, cut into 3-inch lengths, hollowed out with a corer, placed on end for stuffing
or
4 medium belt peppers, tops cut off and cored and seeded for stuffing
COOKING SAUCE
½ cup water
¼ cup canned tomato sauce
Juice of 1 lemon
How To Cook:
1. In a 2-quart covered saucepan bring 2 cups of water to boil. Add the rice, return to the boil, cover, and turn off the heat. Let stand for 5 minutes. Drain and cool before proceeding with the recipe.
2. Mix cooked rice thoroughly with the stuffing ingredients.
3. Fill the vegetables loosely with the rice mixture. It will expand during cooking, so do not pack; leave room at the top or the sides. Arrange the vegetables in a covered, deep skillet.
4. Simmer, covered, along with the water, tomato sauce, and lemon juice on low flame (30 minutes for bell peppers and zucchini; 20 minutes for tomatoes). Check water to see that it is not evaporating. If it gets low, add more hot water.
5. Serve accompanied with Arabian Sauce, if desired.
VARIATION:
1. Use the same Hashwe to stuff a chicken or a turkey. Or wrap in partially cooked fresh grape leaves, Swiss chard, cabbage, or slices of eggplant.
2. Cloves of garlic added to the cooking liquid impart authentic flavor.
