• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Rice Stuffing for Vegetables

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 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


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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