Stuffed Vegetables
Description
This dish shows off your seasonal vegetables. Don't forget to add the flesh of the hollowed out vegetables to your filling.
Ingredients
- <p>250 grammes long grain brown rice</p><p>A handful of sultanas</p><p>A few chopped dried apricots</p><p>2 onions</p><p>1 tablespoon of olive oil</p><p>A pinch of cinnamon</p><p>1 clove of garlic</p><p>2 chopped tomatoes</p><p>1 tablespoon of tomato puree</p><p>100 grammes chopped nuts</p><p>A small bunch fresh parsley chopped</p><p>Salt and pepper</p><p><!
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Instructions
- 1
Hollow out courgettes and soak in salt water for 10 minutes
Halve aubergines, salt then rinse after 20 minutes then bake until soft
Halve peppers or slice off the top. Blanch for 3 minutes in boiling water
Tomatoes, slice off the top, hollow out sprinkle the insides with salt
Cook the rice
Soak the sultanas in some water
Peel and dice the onion. Fry in oil for 5 minutes then add spices and garlic for another 5 minutes
Mix the onions with the drained rice, sultanas and the rest of the ingredients
Fill the vegetables and arrange them in the baking dish
Fill the dish with a centimetre of water and a bit of oil and bake for 15, 30 minutes
.