Stuffed Vegetables
4 spring onions (green shallots) chopped
185g (6 oz 11/4 cups) long grain rice
125g (4 oz 1 cup) dried apricots chopped
small bunch of parsley, chopped
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
salt and pepper to taste
250 ml (8 fl oz 1 cup) water
4 tomatoes
1 red pepper
1 green pepper
2 small aubergines (eggplants)
2 courgettes (zucchini)
2 tablespoons tomato puree (paste)
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