STUFFED VEGETABLES (Microwave)
2 tablespoons olive oil 1/2 teaspoon ground cinnamon
2 tablespoons pine nuts 1 teaspoon dried orange peel
1 finely-chopped medium-sized onion 1/8 teaspoon pepper
1/2 cup raw rice 2 teaspoons sugar
1-1/4 cups water 1 cup tomatoes, chopped finely
1/4 cup currants 1/2 cup tomato paste
1 tablespoon chopped mint 1/2 cup water
(or 1 teaspoon dried mint) Hollowed-out tomatoes, zucchini
1-1/2 teaspoons salt green peppers or large onions
Put the oil and pine nuts in a casserole and cook for several minutes in
the microwave oven until the nuts are toasted, stirring occasionally.
Remove and reserve the nuts. Add the onion to the oil, cover and cook in
the microwave oven 4 minutes, stirring once. Add the nuts and all other
ingredients except the tomato paste, the 1/2 cup water, and the
hollowed-out vegetables. Stir. Cook, covered, in the microwave oven for 14
minutes, stirring several times. Stuff the vegetables and arrange in a
covered casserole. Mix the tomato paste with the water and pour over and
around the vegetables. Cook, covered, until the vegetables are tender.
Cooking time varies with the vegetables being used. Do not overcook.
Tip: If you stuff onions, peel and cut down 1/3 of the way from the top in
two cuts at right angles to each other. Partially cook, covered, in the
microwave oven and then the centers can be removed easily.
This is one of the best stuffing's you will ever taste. Try it another time
as a stuffing for a chicken or a duck. Or try it as a rice dish to be
served with any meat. It's heavenly.
Serves 6.
lr smiles
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