This meatless filling is for vegetables to be eaten cold. These are usually cooked with olive oil. If the vegetables are to be stewed, the rice is used raw; if they are baked, it has to be cooked.
Recipe information
Yield
to fill about 2 pounds of vegetables
Ingredients
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
Salt and pepper
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice (optional)
Preparation
Step 1
If the vegetables are to be stewed, mix all the ingredients together in a bowl, kneading well by hand until thoroughly blended. When filling the vegetables, allow room for the rice to expand.
Step 2
Use boiled rice and pack the vegetables a little more tightly if they are to be baked.
Variation
Step 3
Usual additions are: 2 tablespoons finely chopped fresh dill or mint or 1 tablespoon dried, and 5 finely chopped scallions.
