Rice And Dill Stuffed Zucchini
Ingredients
- 1/2 cup medium-grain rice, such as Spanish or arborio
- 2 cups warm water
- 6 medium zucchini (about 2 1/4 pounds total), ends trimmed
- 1/4 cup extra-virgin olive oil
- 1 large sweet onion, coarsely chopped
- 1 medium fennel bulb, cored and coarsely chopped
- 1 teaspoon Aleppo pepper (see Note) or pinch of crushed red pepper
- 1 cup drained canned diced tomatoes
- 1/3 cup roasted, salted almonds, finely chopped (1 1/2 ounces)
- 1/4 cup finely chopped dill
- 1/4 cup finely chopped parsley
- 1 tablespoon finely chopped mint
- Salt and freshly ground pepper
- 12 brined grape leaves (optional), drained and rinsed
- 1/2 cup chicken stock
Organization Tags
Tags easily organize your Recipe Library
Comments