08-20-2015, 12:36 PM
This fills about 2 pounds of vegetables.
This meatless filling is for vegetables to be eaten cold (like those Greek style grape leaves). These are usually cooked with olive oil. If the vegetables are to be stewed, again the rice is used raw. If they are baked, it has to be cooked.
Rice Filling
Stewed version:
Mix all the ingredients in a bowl, kneading by hand until thoroughly blended.
When filling the vegetables, again, allow room for the rice to expand, about 3/4 full is good.
Baked version:
Use boiled and pack the vegetables a little more tightly if they are going to be baked.
Variation: Usual additions are: 2 Tbsp finely chopped fresh dill or mint (or 1 Tbsp dried mint) and 5 finely chopped scallions.
This meatless filling is for vegetables to be eaten cold (like those Greek style grape leaves). These are usually cooked with olive oil. If the vegetables are to be stewed, again the rice is used raw. If they are baked, it has to be cooked.
Rice Filling
- 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
- 1/2 tsp cinnamon OR 1/4 tsp ground allspice
- Salt & pepper
Stewed version:
Mix all the ingredients in a bowl, kneading by hand until thoroughly blended.
When filling the vegetables, again, allow room for the rice to expand, about 3/4 full is good.
Baked version:
Use boiled and pack the vegetables a little more tightly if they are going to be baked.
Variation: Usual additions are: 2 Tbsp finely chopped fresh dill or mint (or 1 Tbsp dried mint) and 5 finely chopped scallions.