Friday, 12 September 2014

Stuffed Courgettes

I always try and make at least one stuffed courgette recipe per season and I've been saving this courgette just for this recipe as I have Plenty by Ottolenghi out the library. I found it a little bit sweet which was a bit weird but overall it was pretty nice but not something I'd make again.

Stuffed Courgettes (from Plenty - Ottolenghi)
(Serves 6 as a starter)

1 medium onion finely chopped
1 tbsp oil
110g short-grain rice
2 tbsp currants
1 tbsp pine nuts
2 tbsp parsley, chopped
2 tbsp fresh mint, chopped
1/2 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp ground cloves
3 tbsp lemon juice
3 medium courgettes
180ml boiling water
1 1/2 tbsp sugar
salt and pepper

Sauté the onion with the oil until softened. Add the rice, currants, pine nuts, parsley, mint, spices and half the lemon juice. Continue cooking on a low heat for 5 mins, stirring occasionally.

Halve the courgettes lengthways along the centre and use a spoon to scoop out some of the flesh to make boats. Sit them in a shallow saucepan that is large enough to accommodate them side by side. Fill them with the rice stuffing. Pour the boiling water, remaining lemon juice, sugar and some salt around the courgettes. The liquid should come up to just underneath the filling.

Simmer, covered, for 30-40 mins, basting the filling occasionally with the cooking juices. The courgettes are ready when the rice is al dente and almost all the juices have evaporated. Allow to cool down completely before putting into the fridge. Garnish with chopped parsley when serving.

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