Prep 25 mins
Cook 35 mins
This is fromThe American Country Inn and Bed and Breakfast Cookbook, 1990, from the Dairy Hollow House in Eureka Springs, Arkansas I have not tried this, but it looks like it would be a good gluten free and vegetarian dish. This stuffing mix is used to stuff cabbage leaves or zucchini or yelow squash. Maybe adding other diced vegetables and seasonings (such as garlic) could also be used.
- 1 onion, purple, sliced
- 1 carrot, grated
- 4 tablespoons olive oil
- 3 -4 cups cooked rice (Recipe calls for using Uncle Ben's Converted Rice)
- 1⁄2 cup raisins
- 3 tablespoons dried dill weed
- 3 tablespoons fresh parsley
- salt and pepper
- 1⁄2 cup cooked well drained chickpeas (optional)
- 3⁄4 cup toasted walnuts, cut into pieces
- 1 cup diced tomato (canned diced or diced fresh tomatoes)
- 6 ounces grated cheddar cheese
- sour cream
- In a skillet, saute the onions and carrots in olive oil. In a large mixing bowl, combine the onion and carrot mixture with the next 7 ingredients.
- For stuffed cabbage leaves: Blanch 6-8 large outer cabbage leaves for 3 minutes in boiling water. Roll 1/4 cup of stuffing mixture in each leaf. Place seam side down in a greased baking dish. Dot with sour cream and scatter with the diced tomatoes. Bake in a 325 degree oven for 30 minutes.
- For stuffed zucchini: Halve 3-4 zucchini or summer squash. Remove the seeds and make a hollow with a melon baller or similar utensil. Steam the squash over boiling water for 2 minutes. Stuff the squash with the stuffing mixture. Top with grated Cheddar cheese and press the cheese into the stuffing. Place the zucchini in a greased baking dish. Bake in a 325 degree oven for 30 minutes. Leftover stuffing is delicious as a side dish or reheated for lunch the next day.