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