Rice Filling
This meatless filling is for vegetables to be eaten cold. These are usually cooked with olive oil. If the vegetables are to be stewed, the rice is used raw; if they are baked, it has to be cooked.
Recipe information
Yield
to fill about 2 pounds of vegetables
Ingredients
3/4 cup short- or medium-grain rice
1 tomato, peeled and chopped
1 large onion, finely chopped
1/4 cup finely chopped flat-leaf parsley
Salt and pepper
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice (optional)
Preparation
Step 1
If the vegetables are to be stewed, mix all the ingredients together in a bowl, kneading well by hand until thoroughly blended. When filling the vegetables, allow room for the rice to expand.
Step 2
Use boiled rice and pack the vegetables a little more tightly if they are to be baked.
Variation
Step 3
Usual additions are: 2 tablespoons finely chopped fresh dill or mint or 1 tablespoon dried, and 5 finely chopped scallions.
