stuffed vegetable garden
For all occasions and for all palates, this is the proposal that Miriam, author of The Winter Guest, brings us today: vegetables stuffed with spiced rice. It is a basic wardrobe recipe that you can also adapt to your liking very easily. To her!
I have taken this funny name for my stuffed vegetables from Tía Alia Recetas ' recipe, because it perfectly describes this dish: assorted vegetables emptied with the Lurch pourer and stuffed with a vegetarian mixture of the vegetables themselves and a spicy rice. Nothing can go wrong.
And also I tell you that this stuffed garden is a great way to pass vegetables to those kids who are not very fond of, we usually have some nearby (I have two...).
I find that the thing works very well with potatoes, which are firm and rich. If you are not convinced by a light vegetable filling, you can always use a thick bolognese sauce or a meatball mixture of minced meat with the seasonings that you like best. Let's go there:
- 3 small eggplants
- 1 large or 2 small zucchini
- 3 medium potatoes
- 1 large onion
- 2 garlic cloves
- Olive oil to taste
- 150gr of fried tomato (better if it is homemade)
- ½ tsp. of cumin
- ½ cup long grain rice (uncooked)
- 1 glass of water
- ½ tsp. of turmeric
- ½ liter of vegetable broth
- Some fresh parsley or coriander
- Peel the potatoes and wash them. Cut the buttocks of all the vegetables so that they can stand upright and divide them into several sections of about 8-10 cm, to suit the consumer.
- We empty the vegetables with the Lurch emptyer ; It's very easy, you just have to rest the emptyer on the vegetable cylinder, turn 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 is completely transferred and that a base remains for the vegetables to contain the filling.
- Once the vegetables have been emptied, we remove the spiral pulp that has remained in the drainer and chop it. We wrap the hollow pieces in plastic and reserve in the fridge while we make the sauce.
- Chop the onion and garlic cloves. Cover the bottom of a frying pan with oil and fry the onion over low heat until transparent. Add the minced garlic and stir it around.
- Add the vegetables and the chopped potato, and fry until they are perfectly tender; they will be consumed quite a bit. When they are quite done we will add the fried tomato.
- While the vegetables are done, we can prepare the rice. We have two options:
- Cook it together with the vegetables when they are done, adding the broth.
- Cook the rice separately, with broth, salt water and some spices, or however we like. The rice I used is semi brown rice cooked in vegetable broth with a little bit of turmeric.
- Whichever option we choose, when the rice is cooked and the vegetables are over, we should have a relatively dry mixture that allows us to use it as a filling without getting too dirty.
- We recovered the vegetable cups that we made with the drainer. I advise you to partially cook the potatoes and aubergines previously in the microwave, because if we bake all the vegetables at the same time they will not all cook equally; potatoes are the most difficult, followed by aubergines.
- Fill the zucchini, aubergine and potato cups with a teaspoon, so that the filling stands out a bit.
- We put 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.
- We take out the source and serve the stuffed garden sprinkling a little parsley or coriander.
I won't tell you more than that my children are quite refractory to vegetables and they liked this stuffed garden a lot, especially the stuffed potatoes... Oh, and it's also a vegan dish, which is so fashionable. Light, nutritious and very rich. From the bottom of the recital wardrobe.
- For this recipe, it is ideal to use the Lurch vegetable pourer ( here ), a 100% stainless steel utensil designed to last a lifetime and very 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), the Emile Henry Faitout casserole may be convenient for you ( here ), specially designed for this type of preparation.