The 'Good for any Vegetable' Stuffing

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* Exported from MasterCook *

 

The 'Good for any Vegetable' Stuffing

 

Recipe By :Jane Sen

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 small onions -- finely chopped

2 stalks celery -- finely chopped

1 carrot -- grated

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon thyme

1/2 teaspoon sage

1 teaspoon ground cumin

2 teaspoons tomato paste

1 cup vegetable stock or water

1 tablespoon tamari soy sauce

2 cups cooked rice or millet or buckwheat or

grain of your choice

4 tablespoons olive oil

 

Saute first 10 ingredients together very gently in a heavy-based pan. Stir well

for 2 to 3 minutes, then reduce the heat, cover and cook for a further 5

minutes.

 

Add remaining ingredients to the vegetable mixture. Stir really well, remove

the pan from the heat, cover and let stand for 5 minutes before using to stuff

any vegetables that you have hollowed out or have conveniently got a space in

them! The cooking time will vary depending on the vegetables, but see below for

guidelines. Drizzle or brush with olive oil before baking.

 

12 whole tomatoes - 20 minutes at 375F

6 large bell peppers, halved - 30 minutes at 350F

10 large zucchini - 35 to 45 minutes (covered for the first 30 minutes)

2 large-medium squash, halved - approximately 20 minutes per pound at 350F

8 whole small squash - 40 minutes at 375F

 

Source:

" Healing Foods Cookbook "

Copyright:

" 1996 "

 

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Per Serving (excluding unknown items): 882 Calories; 82g Fat (81.3% calories

from fat); 7g Protein; 36g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

1198mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 16 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0