Recipe - Rice Stuffing For Vegetables

Onion; chopped, sauted in
One half teaspoon Olive oil
6 Sundried tomatoes; snipped
and
Set to soften in
One half cup Hot water
2 tablespoon Pine nuts; toasted
3 ounce Mushroom
1 Carrot
Thyme; dill, coriander
Salt and pepper
One half cup Cooked brown rice

Toast the pine nuts in the small wok. Set aside. Saute the onion. Pepper
to taste. Process carrot, mushrooms, nuts, herbs, salt and pepper to a
coarse chop. Add the processed ingredients to the wok. Stir in the rice and
tomatoes (reserving the liquid). Add the pulp (zucchini). Use reserved
liquid, 1/8 cup at a time, to further cook the rice (risotto method). After
about 10 minutes, fill the zucchini halves and bake: 375F 1520 minutes.
Serve with a gravy made with vegetable bouillon and the remaining tomato
broth and a little chicken bouillon to make 1 cup.

Original recipe from "Home Book of Turkish Cookery" by Venice Lamb. May
have been posted or I got off the Vegetarian page. Recipe was adjusted and
adopted 12 Ap 96 when the grocer stocked BIG zucchini.
NOTES : Dolma Ici Zeytinyagli is a Turkish stuffing for eggplants,
peppers, tomatoes and zucchini.