Dolma ici zeytinyagli (rice stuffing for vegetables) Recipe

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Dolma ici zeytinyagli (rice stuffing for vegetables)

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Categories:	Arabic, Cereals, Eastern European, Entrees, Middle Eastern, Stuffings, Turkish, Vegetarian	Rating:	0
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Ingredients:

1/2	lbs	Long grained rice
1/2	cup	Olive oil
1	cup	Water
1	large	Tomato
1	med	Onion
		Few sprigs dill & parsley
1	oz	Pine nuts (pignoli)
1	tsp	Sugar (more to taste)
1	pinch	Thyme
		Salt and pepper
1	oz	Currants

Procedures:

1	This stuffing is for eggplants, pepper, tomatoes and zucchini.
2	It is made with olive oil and served as a cold vegetable dish.
3	Slice onion very finely, skin and roughly chop tomato and wash the rice until the water runs clear.
4	Heat the olive oil in a deep pot and fry the onion until it becomes soft.
5	Add the tomato, pine nuts, currants, sugar, thyme and season and then stir in the drained rice and fry them together for two or three minutes.
6	Cover with just enough water to come half an inch above the the level of the rice and then boil out the water and steam for a few minutes until the rice mixture is dry.
7	Allow to cool.
8	Stuff veggies with mixture, arrange in a flat roasting pan, cover each one with its lid (after insides are scooped out and sprinkled w/ salt).
9	Pour around them enough water to come half-way up their sides.
10	Bake in a 350 oven for 45 min. or until they are well cooked through & soft, but have not lost their shape.
11	Sprinkle w/ chopped dill and parsley.
12	Enough stuffing for 2 pounds of peppers.
13	Recipe from "home book of turkish cookery" by venice lamb