For all occasions and for all palates, this is the proposal that Miriam, author of El Invitado de Invierno , brings us today: vegetables stuffed with spiced rice. It is a staple recipe that you can also adapt to your taste very easily. Go for it!

I took this fun name for my stuffed vegetables from Aunt Alia's Recipes recipe, because it perfectly describes this dish: mixed vegetables hollowed out with the Lurch hollower and stuffed with a vegetarian mix of the vegetables themselves and spiced rice. Nothing can go wrong.

And I also tell you that this stuffed garden is a great way to pass vegetables to those kids who are not very fond of them, and we usually have some around (I have two...).

I find that this works very well with potatoes, which are firm and tasty. If you are not convinced by a light vegetable filling, you can always use a thick bolognese sauce or a meatball mix of minced meat with the seasonings you like best. Here we go:

Lurch vegetable cutter and Rösle copper saucepan .

Ingredients

  • 3 small eggplants
  • 1 large zucchini or 2 small ones
  • 3 medium potatoes
  • 1 large onion
  • 2 cloves of garlic
  • Olive oil to taste
  • 150g of fried tomato (preferably homemade)
  • ½ tsp. cumin
  • ½ cup long grain rice (uncooked)
  • 1 glass of water
  • ½ tsp. turmeric
  • ½ liter of vegetable broth
  • A little fresh parsley or cilantro

Elaboration

  1. Peel and wash the potatoes. Cut the stems off all the vegetables so they can stand upright and divide them into several sections of about 8-10 cm, according to the consumer's taste.
  2. We hollow out the vegetables with the Lurch corer ; it is very easy, you just have to place the corer on the vegetable cylinder, turn it clockwise and pay attention to the opposite end of the vegetable to stop as soon as you feel the proximity of the tip of the utensil, in order to prevent the vegetable cylinder from going through completely and to leave a base for the vegetable to contain the filling.
  3. Once the vegetables have been emptied, we remove the spiral-shaped pulp that remains in the corer and chop it. We wrap the hollow pieces in plastic and put them in the fridge while we make the stir-fry.
  4. Chop the onion and garlic cloves. Cover the bottom of a frying pan with oil and fry the onion over a low heat until transparent. Add the chopped garlic and stir a few times.
  5. Add the chopped vegetables and potatoes and fry until they are perfectly tender; they will be quite easy to cook. When they are quite cooked, add the fried tomato.
  6. While the vegetables are cooking, we can prepare the rice. We have two options:
    1. Cook it together with the vegetables when they are done, adding the broth.
    2. Cook the rice separately, with broth, salted water and some spices, or however you like. The rice I used is semi-brown rice cooked in vegetable broth with a little turmeric.
  7. Whatever option we choose, when the rice is cooked and the vegetables are tender we should have a relatively dry mixture that allows us to use it as a filling without getting too dirty.
  8. We take out the vegetable cups that we made with the juicer. I advise you to partially cook the potatoes and the aubergines beforehand in the microwave, because if we bake all the vegetables at the same time they will not all cook equally; the potatoes are the ones that take the longest time, followed by the aubergines.
  9. We fill the zucchini, eggplant and potato cups with a small spoon, so that the filling sticks out a little.
  10. Place the stuffed vegetables in a baking dish , pour in the vegetable broth, cover the dish with aluminum foil and roast in the oven at 180° for about 25-30 minutes.
  11. We take out the dish and serve the stuffed vegetable salad, sprinkling a little parsley or cilantro on top.

Lurch vegetable cutter , Mediterranean glass bowl and Rösle copper saucepan .

I'll just say that my children are quite resistant to vegetables and they really liked this stuffed vegetable garden, especially the stuffed potatoes... Oh, and it's also a vegan dish, which is so trendy. Light, nutritious and very tasty. A staple in every recipe cupboard.

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  • For this recipe, it is ideal to use the Lurch vegetable corer ( here ), a 100% stainless steel utensil designed to last a lifetime and extremely practical when carrying out its task.
  • If you want to cook the vegetables and then the rice with its broth (the first option in point 6 of the recipe), you may want to use the Faitout saucepan by Emile Henry ( here ), which is specially designed for this type of preparation.
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Comments

Noemí said:

¡Muchísimas gracias! por tan excelentes, didácticas, completas y prácticas recetas. En general, la cocina de todos los días me agobia un poco, pero han “llegado” Claudia&Julia con sus ideas y todo me parece más fácil. Estoy contenta y aprendiendo mucho.
¡FELICITACIONES!

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