RICE FILLING FOR STUFFED VEGETABLES

7 glass rice,

6-7 medium onions,

5/4 glass olive oil,

7 medium size tomato,

25 gr. pine nuts,

25 gr. currants,

1/2 bunch mint or 7 tablespoon, dried mint,

7 bunch dill, 1/2 teaspoon pepper,

2 teaspoons salt,

4 teaspoons sugar,

7 teaspoon cinnamon,

1 teaspoon allspice.

Cover the rice with lukewarm water and let cool. Pour the water out, wash well and drain. Chop the onions finely.

Add the nuts, 1 teaspoon salt and the olive oil. Brown them on medium heat, stirring constantly, for about 20 minutes.

Add the drained rice and toast them for 10 minutes. Add peeled tomato cut into small pieces, rest of the salt, pepper, sugar, and 1/4 glass of warm water. Mix them well and cover the lid. Turn the heat down as soon as it starts boiling. Let simmer for 10-15 minutes, until the water is absorbed.

Add the spices and chopped herbs. Cover well with a cloth underneath the lid. Leave in its own steam for half an hour. Mix well with a wooden spoon before using for recipes.
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