Vegetables Stuffed with Rice Pilaf
| Serves | 8 |
|---|---|
| Ingredients | Vegetables, Rice, Nuts, Berries |
| Day Part | Dinner, Lunch, Snack |
| Menu Part | Side Dish |
| Cuisine Type | American |
Zucchini, eggplant and peppers are taken to new heights when stuffed with a delightful rice pilaf. The cranberries and almonds add crunch and color to the fragrant rice.
Ingredients
1 tbsp. olive oil
1 tbsp. butter
1 cup chopped onions
2 garlic cloves, minced
2 cups long-grain rice
4 cups chicken stock
1 tbsp. chopped fresh thyme or 1⁄2 tsp. dried
1 cup dried cranberries
1⁄2 cup sliced almonds, toasted
3 red, yellow or green bell peppers, blanched and halved
2 Japanese eggplants, baked, halved, and scooped out
2 chayote squash or zucchini, steamed, halved, and scooped out
Olive oil
Fresh basil and thyme sprigs, for garnish
Steps
1. Heat oil and butter in large, deep skillet. Add onions and garlic; cook until tender. Stir in rice until well coated. Add broth and salt and pepper to taste; bring to a boil. Cover and cook 15 min. until rice is done.
2. Stir in thyme, cranberries, and almonds; remove from heat. Cover for 10 min.
3. Fill halved vegetables with rice mixture. Drizzle with olive oil and bake in 350°F oven 15-20 min. to
heat through.
4. To serve, garnish with basil and thyme.