Ingredients:
5oz (150g) parboiled long-grain rice
16fl oz (500ml) vegetable stock
1tbsp (15ml) oil
2 spring onions
2 medium-sized courgettes [each weighing 9 and 1/2 - 11oz (300-350g)]
tsp (10ml) olive oil
3 and 1/2 oz (100g) tomatoes
Salt as desired
Freshly ground pepper as desired
1 and 1/2 oz (50g) granted parmesan
1 and 1/2 oz (50g) low-fat quark (curd cheese)
1 egg yolk
1tsp (5ml) dried oregano
1 and 1/2 oz (50g) sour cream (10% fat)
2tsp (10ml) tomato puree
Preparation:1. Put the rice into a pan with 10fl oz (300ml) vegetable stock and bring to a boil. Cook very gently over a very low heat with a lid on the pan for 15-18 minutes, until 'al dente'. Meanwhile trim, wash and finely chop the spring onions.
2. Wash the courgettes, halve lengthways and scrape out the flesh with a spoon, leaving a 1/4 in (1/2cm) border.
3. Finely chop half of the courgette fresh and the rest could be used for another dish.
4. Heat 1tbsp (15ml) oil and saute the spring onions and chopped courgette for 4 minutes. Wash, halve, deseed and finely dice the tomatoes.
5. Preheat the oven to 400°F (200°C-fan oven) 350°F (180°C). Put the rice and the cooled courgette mixture into a bowl. Add half of the parmesan, the diced tomatoes, quark and egg yolk and mix well. Season the stuffing well with salt, pepper and oregano.
6. Season the courgette halves inside with salt and pepper and fill with the rice mixture. Place in a shallow baking dish. pour 6 and 1/2 oz (200ml) of the vegetable stock into the dish. Sprinkle the stuffed courgettes with the rest of the cheese and 2tsp (10ml) olive oil and bake int he preheated oven for about 25-30 minutes.
7. Take the stuffed courgettes out of the oven and put onto plates. Mix the cooking liquid with the sour cream and tomato puree and serve with the courgettes. Serve with the rest of the hot rice. A green salad goes well with the dish.
This recipe was published in 'Continental Cuisine - p6'.
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