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    You are in: Home / Recipes / Spiced Rice Stuffed Veggies Recipe
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    Spiced Rice Stuffed Veggies

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 57 mins

    15 mins

    1 hr 42 mins

    Derf's Note:

    Posted on a request, have not tried, but, it says here:"Unite summer harvest veggies with the gloriously fragrant spices and herbs of the eastern Mediterranean. For a simple meze table, or meal of small dishes, serve them with plump olives, piquant cheese and crusty bread. Or offer them as side dishes with grilled or roasted meat, poultry or fish." Mmmmmmmmmm, sounds great!!!from Canadian Living mag.

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    Units: US | Metric



    1. 1
      In a saucepan, heat 2 tablespoons of the oil over medium high heat, saute pine nuts until slightly darkened,about 2 minutes.
    2. 2
      Add chopped onion and garlic, cook, stirring occasionally, until onion begins to soften, about 2 minutes.
    3. 3
      Add rice, currants, 1 1/4 teaspoon of the salt, sugar, cinnamon, alspice and pepper, stir well.
    4. 4
      Add 2 cups boiling water, reduce heat, cover and simmer until liquid is absorbed but rice is still slightly firm, about 18 minutes.
    5. 5
      Scrape into bowl, let cool.
    6. 6
      Pressing lightly, roll eggplants over work surface to loosen flesh.
    7. 7
      Cut off 1/8 inch thick slice lenghwise from each.
    8. 8
      With spoon, scoop out flesh, leaving about 1/4 inch thick walls, set shells aside.
    9. 9
      Chop flesh and slices.
    10. 10
      Core and chop 1 of the tomatoes.
    11. 11
      In skillit, heat 1 tablespoon of the remaining oil over medium high heat, saute chopped eggplant and tomato and remaining salt until eggplant is softened, about 5 minutes, let cool.
    12. 12
      Add to rice mixture along with green onions, parsley, dill and mint, toss with fork.
    13. 13
      Cut 1/2 inch off tops of mini sweet peppers and remaining tomatoes, with spoon, remove seeds and ribs.
    14. 14
      Fill eggplants, peppers and tomatoes with rice mixture, place in roasting pan just large enough to hold veggies snugly.
    15. 15
      Drizzle with remaining oil, 1/2 cup water and lemon juice.
    16. 16
      Cover with lightly greased foil.
    17. 17
      Bake in 400f degree oven for 1 hour.
    18. 18
      Uncover and bake until veggies are very tender, 15 to 20 minutes.
    19. 19
      Serve warm or at room temperature with pan juices spooned over top.
    20. 20
      Variation: Brown 8 oz lean ground lamb or beef in skillet before cooking eggplant, drain off fat.
    21. 21
      Add to filling.

    Ratings & Reviews:

    • on January 26, 2004


      I loved the flavor of the dill, parsley and mint! I halved this recipe and used it to fill half of one large eggplant. This was very good, I did add a small amount of some leftover ginger dipping sauce. I will definately make this agaain, cooking the rice a little longer. Thanks Derf!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spiced Rice Stuffed Veggies

    Serving Size: 1 (488 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 439.2
    Calories from Fat 224
    Total Fat 24.9 g
    Saturated Fat 5.2 g
    Cholesterol 20.8 mg
    Sodium 468.1 mg
    Total Carbohydrate 47.1 g
    Dietary Fiber 12.5 g
    Sugars 13.8 g
    Protein 11.4 g

    The following items or measurements are not included:

    mini sweet peppers

    Ideas from


    Everything Holidays

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