Stuffed Vegetables

Rice with lots of different bits and pieces, savoury and sweet, loads of different flavours and textures, stuffed into delicious vegetables. You definitely don’t miss the meat in this dish! I like stuffed vegetables, it is a fun way of serving, a bit different than the average rice dish. But I always have one problem: the amount of filling never matches the volume I need to fill the vegetables that I want to fill. Usually I err on the side of caution and make more filling than I need, and serve the remainder on the side. Or store it for next days lunch.
I cooked a double batch of rice on a previous day, stored half and used it for this dish. Because brown rice takes 30-45 minutes, I wouldn’t cook it specially for this dish, so a bit of planning is advised. Alternatively you could use basmati, or another rice, that does cook quicker.

Stuffed Vegetables

Stuffed Vegetables (serves 2)
Slightly adapted from “Leon – Fast Vegetarian”

1 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 tsp sambal badjak
1 tbsp balsamic vinegar
1 tomato, cubed
1/4 cup raisins, soaked in hot water and drained
1/4 cup pine nuts, toasted
1 cup brown rice, cooked in bouillon
1/2 cup drained and rinsed canned chickpeas
1/4 cup cooked spinach, chopped
1/4 cup cubed feta (or crumbled goats cheese)
salt and pepper
optional: 1 tbsp chopped fresh herbs (like parsley, mint, dill and/or coriander)

vegetables of choice (aubergine, pumpkin/squash, courgette, onions, paprika, tomato)

Precook the vegetables in the oven at 175-200C (time/temperature will depend on the kind of vegetable you use), then scoop out the flesh if necessary.
Heat the oil in a pan, add the onions and sauté until soft and golden. Add the garlic and sambal, and sauté for another few minutes. Add the balsamic vinegar and tomato, and cook for 2 minutes. Add all the other ingredients, mix and season well with salt and pepper.
Stuff the vegetables with the filling and cook in the oven at 160C for 20 minutes.

Note: Omit the feta to make this dish vegan friendly. Or use a vegan cheese instead.

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