*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Ethnic                           Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Long grained rice
      1/2   c            Olive oil
    1       c            Water
    1       lg           Tomato
    1       md           Onion
                         Few sprigs dill & parsley
    1       oz           Pine nuts (pignoli)
    1       t            Sugar (more to taste)
    1       pn           Thyme
                         Salt and pepper
    1       oz           Currants
   This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made
   with olive oil and served as a cold vegetable dish.
   Slice onion very finely, skin and roughly chop tomato and wash the rice
   until the water runs clear. Heat the olive oil in a deep pot and fry the
   onion until it becomes soft. 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. 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. Allow to cool. 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). Pour around them
   enough water to come half-way up their sides. Bake in a 350 oven for 45
   min. or until they are well cooked through & soft, but have not lost their
   shape. Sprinkle w/ chopped dill and parsley. Enough stuffing for 2 pounds
   of peppers.
   Recipe from “Home Book of Turkish Cookery” by Venice Lamb.
   Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.
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