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Recipe Name: Arabian Stuffed Vegetables - {hashwe} Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Cup(s) Water
1 Cup(s) Long-grain rice, raw
=== THE STUFFING ===
1/2 Pound(s) Finely ground lamb
1/2 Pound(s) Finely ground beef
1 Pinch(s) Ground cinnamon
3/4 Teaspoon(s) ground allspice
Salt, to taste
Freshly-ground black pepper
to taste
3 Tablespoon(s) Butter
=== VEGETABLES FOR STUFFING
===
Choose any of the following
or any
4 Tomatoes, * see Note 1
< or >
6 Zucchini, * see Note 2
4 Bell peppers, * see Note 3
=== COOKING SAUCE ===
1/4 Cup(s) Canned tomato sauce
1 Lemon, juice only
Directions:
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. This
recipe serves 4. 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 Midle East
loves stuffed vegetables. I believe they are a desert invention. This
recipe is not difficult to prepare and the results are redolent of the
Arabian Nights! Recipe Source: THE FRUGAL GOURMET by Jeff Smith From
the 02-20-1991 issue - The Springfield Union-News Formatted for
MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or-
MAD-SQUAD@prodigy.net 10-09-1995 Recipe by: Jeff Smith Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 444
Calories From Fat: 169
Total Fat: 19.1g
Cholesterol: 60.9mg
Sodium: 639.5mg
Potassium: 1231.3mg
Carbohydrates: 56.4g
Fiber: 7.7g
Sugar: 11.5g
Protein: 19g


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