Stuffed baby cour­gettes

Friday - - Good Food -

Prep time 30 mins Cook­ing time 30 mins Serves 4

600g baby cour­gettes 250g rice, washed and drained 1 medium onion, finely chopped 1/2 cup chopped pars­ley 1 tbsp chopped mint 1/2 tsp black pep­per pow­der 1/3 cup olive oil 1 tbsp tomato paste Greek yo­gurt, to taste

1 Core the cour­gettes and scrape out the flesh. Prick the shells with a fork and sprin­kle with salt.

2 To make the fill­ing, mix to­gether the rice, onion, pars­ley, mint, black pep­per, oil and tomato paste.

3 Stuff the cour­gettes with the fill­ing, leav­ing a 1cm gap at the top to al­low the rice to cook and ex­pand.

4 Place the cour­gettes in a pan in a sin­gle layer, en­sur­ing there isn’t much space be­tween them.

5 Place a heat-proof heavy plate over the cour­gettes then pour in enough hot wa­ter to half sub­merge them.

6 Cover the pan and cook the cour­gettes over a medium heat for 30 min­utes or un­til the rice is done. Serve hot with yo­gurt.

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