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| What You Need: |
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2 tablespoons olive oil
2 tablespoons pine nuts
1 finely-chopped, medium-size onion
½ cup raw rice
1¼ cup water
¼ cup currants
1 tablespoon chopped fresh mint (or 1 teaspoon dried mint)
1½ teaspoons salt
½ teaspoon ground cinnamon
1 teaspoon dried orange peel
1/8 teaspoon pepper
2 teaspoons sugar
1 cup tomato, chopped finely
½ cup tomato paste
½ cup water
Hollowed-out tomatoes, zucchini, green peppers, or large onions
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| How To Cook: |
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1. Put the oil and pine nuts in a casserole and cook for several minutes in the microwave oven until the nuts are toasted, stirring occasionally. Remove and reserve the nuts.
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2. Add the onion to the oil, cover, and cook in the microwave oven 4 minutes, stirring once. Add the nuts and all other ingredients except the tomato paste, ½ cup water, and the hollowed-out vegetables.
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3. Stir. Cook, covered, in the microwave oven for 14 minutes, stirring several times.
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4. Stuff the vegetables and arrange in a covered casserole. Mix the tomato paste with the water and pour over and around the vegetables.
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5. Cook, covered, until the vegetables are tender. Cooking time varies with the vegetable being used. Do not overcook.
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TIP:
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If you stuff onions, peel and cut down 1/3 of the way from the top in two cuts at right angles to each other. Partially cook, covered, in the microwave oven and then the centers can be removed, easily.
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