Dolma Ici Zeytinyagli (Rice Stuffing For Vegetables)

Servings: 1
Ingredients:

1/2 lb Long grained rice
1/2 c  Olive oil
1 c  Water
1 lg Tomato
1 md Onion
Few sprigs dill and parsley
1 oz Pine nuts (pignoli)
1 ts Sugar (more to taste)
1 pn Thyme
Salt and pepper
1 oz Currants

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made
with olive oil and served as a cold vegetable dish.

Slice onion very finely, skin and roughly chop tomato and wash the rice
until the water runs clear. Heat the olive oil in a deep pot and fry the
onion until it becomes soft. Add the tomato, pine nuts, currants, sugar,
thyme and season and then stir in the drained rice and fry them together
for two or three minutes. Cover with just enough water to come half an
inch above the the level of the rice and then boil out the water and steam
for a few minutes until the rice mixture is dry. Allow to cool. Stuff
veggies with mixture, arrange in a flat roasting pan, cover each one with
its lid (after insides are scooped out and sprinkled w/ salt). Pour around
them enough water to come half-way up their sides. Bake in a 350 oven for
45 min. or until they are well cooked through and soft, but have not lost
their shape. Sprinkle w/ chopped dill and parsley. Enough stuffing for 2
pounds of peppers.

Recipe from ‘Home Book of Turkish Cookery’ by Venice Lamb.

Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.

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