Preparation:
* Note 1: Tops cut off and hollowed out for stuffing.
* Note 2: Cut into 3-inch lengths, hollowed out with a corer, placed on end for stuffing.
* Note 3: Tops cut off and cored and seeded for stuffing.
In a 2-quart covered saucepan bring 2 cups of water to a 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.
Mix the cooked rice thoroughly with the stuffing ingredients.
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.
Simmer, covered, along with the water, tomato sauce and lemon juice on stovetop over 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 hater.
Variation: Use the same hashwe to stuff a chicken or turkey. Or wrap in partially cooked fresh grape leaves, Swiss chard, cabbage or slices of eggplant. Cloves of garlic added to the cooking liquid impart authentic flavor.
Comments: Everyone in the Middle East loves stuffed vegetables. I believe they are a desert invention. |
