Rice, Pine Nut, and Currant Filling for Grape Leaves, Cabbage Leaves, Peppers, and Tomatoes
A flavorful vegetarian filling for stuffed vegetables (pages 445–447 and 492) that is simple, quick, and easy to make in advance. If you have a mild chile powder (like one made from Aleppo or New Mexican chiles), use 1/2 teaspoon or more of it in place of the cayenne. Some cooks add about 1/2 cup grated hard sheep’s cheese, of a type like pecorino Romano, to this mix.
Recipe information
Yield
makes enough to fill 4 to 6 large tomatoes or peppers, 8 or more cabbage leaves, or up to 30 or so grape leaves
Ingredients
Preparation
Step 1
Put the olive oil in a wide saucepan or deep skillet with a lid and place over medium heat. A minute later, add the onions and cook, stirring occasionally and sprinkling with salt and pepper, until they are well softened but not at all browned, at least 5 minutes. Add the pine nuts, currants, allspice, cinnamon, cayenne, and rice. Cook, stirring occasionally, until the rice is glossy, a minute or two. (If you are stuffing tomatoes or other vegetables with pulp, add the pulp at this point and cook for another 5 minutes or so.)
Step 2
Add the stock, bring to a boil, reduce the heat so the mixture barely simmers, and cover. Cook until the liquid is absorbed, 15 to 20 minutes. Let cool a bit, then stir in the herbs and the minced lemon zest. Taste and adjust the seasoning. Use immediately or cover and refrigerate for up to a day before stuffing tomatoes, peppers, or grape or cabbage leaves.
