Harvest Platter of Three Stuffed Vegetables
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
3-4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Toni in Colorado
Apache Junction, Arizona
I wish to thank everyone who has reviewed and tried my recipes. I appreciate any helpful hints provided. I have been collecting recipes since 1965. In 1987 I started going through my many books and clippings and making weekly menus. If I like the new recipes I try, I enter them in my own cookbook.