Preventions Dolmehs (stuffed Vegetables) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
5 tbsp: Rice,
4: Eggplants, Japanese
4 small: Pattypan squash,
2: Red bell pepper, roasted
4 large: Tomatoes, red and yellow
4 tsp: Olive oil,
1 cup: Onion, finely minced
1/4 tsp: Cinnamon,
1/4 tsp: Allspice,
1/2 cup: Chopped fresh parsley,
1/4 cup: Chopped fresh cilantro,
1 tbsp: Chopped fresh mint,
1 tbsp: Fresh dill, chopped
3 tbsp: Split peas, cooked --
Mashed,
6: Swiss chard leaves,
1 1/2 cup: V-8AE vegetable juice,
1 tbsp: Pomegranate molasses,
Directions:
PREPARATION (45 min) and BAKING (60 min)
1. Preheat oven to 350F. 2. Soak rice 30 min., drain. Boil 6
min., drain again. 3. Gently simmer egg plants and squash in water
until tender (about 15 min.), then carefully halve and scrape out
pulp. 4. Cut tops from tomatoes (ripe but firm) and scoop out pulp.
Halve peppers and clean; to make 4 shells. Reserve vegetable shells
and pulp. 5. Heat oil in a large skillet over medium high. Saute
onions until translucent. Add 1 c. reserved pulp, and cook until
liquid evaporates. Add spices, herbs, peas, chard and rice. 6. Stuff
vegetable shells and place in a baking dish. Add mixed V-8, molasses
and enough water to reach halfway up vegetable sides. Cover. Bake for
1 hr. Garnish with roasted garlic. Serves 4 (or more) 288 cals 6 g
fat ------PANTRY POMEGRANATE MOLASSES - The reduced juice of the
fruit, made into an all-purpose tart-sweet syrup. Can be diluted for
a refressing drink or diluted and mixed with simple syrup for a
sorbet; is often used in sauces or marinades. Substitute "Lite"
molasses. SPLIT PEA - Prevention does not mention this ingredient,
specifically. Ideas: baby food; cook frozen and puree or smash.
Microcook small portions of dried peas. ~----[ mcRecipe/patH.24Au96]
~ - - - - - - - - - - - - - - - - -
NOTES : DOLMEH - vegetables, fruits or grape leaves stuffed with
savory, well-seasoned fillings. Popular casings include squash,
eggplant, bell peppers, apples. Filling might include groun meat,
pureed (roasted) eggplant, rice, bulgur, nuts, currants and spices
and herbs. Nutr. Assoc. : 0 0 5179 0 0 0 0 0 0 0 0 0 0 0 0 0 3934
Recipe By : "Middle Eastern Light" September 1996
From:
Source from luhu.jp
1. Preheat oven to 350F. 2. Soak rice 30 min., drain. Boil 6
min., drain again. 3. Gently simmer egg plants and squash in water
until tender (about 15 min.), then carefully halve and scrape out
pulp. 4. Cut tops from tomatoes (ripe but firm) and scoop out pulp.
Halve peppers and clean; to make 4 shells. Reserve vegetable shells
and pulp. 5. Heat oil in a large skillet over medium high. Saute
onions until translucent. Add 1 c. reserved pulp, and cook until
liquid evaporates. Add spices, herbs, peas, chard and rice. 6. Stuff
vegetable shells and place in a baking dish. Add mixed V-8, molasses
and enough water to reach halfway up vegetable sides. Cover. Bake for
1 hr. Garnish with roasted garlic. Serves 4 (or more) 288 cals 6 g
fat ------PANTRY POMEGRANATE MOLASSES - The reduced juice of the
fruit, made into an all-purpose tart-sweet syrup. Can be diluted for
a refressing drink or diluted and mixed with simple syrup for a
sorbet; is often used in sauces or marinades. Substitute "Lite"
molasses. SPLIT PEA - Prevention does not mention this ingredient,
specifically. Ideas: baby food; cook frozen and puree or smash.
Microcook small portions of dried peas. ~----[ mcRecipe/patH.24Au96]
~ - - - - - - - - - - - - - - - - -
NOTES : DOLMEH - vegetables, fruits or grape leaves stuffed with
savory, well-seasoned fillings. Popular casings include squash,
eggplant, bell peppers, apples. Filling might include groun meat,
pureed (roasted) eggplant, rice, bulgur, nuts, currants and spices
and herbs. Nutr. Assoc. : 0 0 5179 0 0 0 0 0 0 0 0 0 0 0 0 0 3934
Recipe By : "Middle Eastern Light" September 1996
From:
Source from luhu.jp