DOLMA ICI ZEYTINYAGLI (RICE STUFFING FOR VEGE

      Title: DOLMA ICI ZEYTINYAGLI (RICE STUFFING FOR VEGE
  Categories: Ethnic, Vegetarian, Rice
       Yield: 1 Servings
  
     1/2 lb Long grained rice
     1/2 c  Olive oil
       1 c  Water
       1 lg Tomato
       1 md Onion
            Few sprigs dill & parsley
       1 oz Pine nuts (pignoli)
       1 ts Sugar (more to taste)
       1 pn Thyme
            Salt and pepper
       1 oz Currants
  
   This stuffing is for eggplants, pepper, tomatoes and zucchini. It is
   made with olive oil and served as a cold vegetable dish.
   
   Slice onion very finely, skin and roughly chop tomato and wash the
   rice until the water runs clear. Heat the olive oil in a deep pot and
   fry the onion until it becomes soft. Add the tomato, pine nuts,
   currants, sugar, thyme and season and then stir in the drained rice
   and fry them together for two or three minutes. Cover with just
   enough water to come half an inch above the the level of the rice and
   then boil out the water and steam for a few minutes until the rice
   mixture is dry. Allow to cool. Stuff veggies with mixture, arrange in
   a flat roasting pan, cover each one with its lid (after insides are
   scooped out and sprinkled w/ salt). Pour around them enough water to
   come half-way up their sides. Bake in a 350 oven for 45 min. or until
   they are well cooked through & soft, but have not lost their shape.
   Sprinkle w/ chopped dill and parsley. Enough stuffing for 2 pounds of
   peppers.
   
   Recipe from "Home Book of Turkish Cookery" by Venice Lamb.
   
   Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.
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