Vegetables Stuffed with Pine Nuts and Wild Rice
Main Dishes • World
Description
Vegetables stuffed with pine nuts and wild rice
Ingredients
- Tomatoes 3 pieces
- Orange Bell Peppers 2 pieces
- Orange Bell Peppers 2 pieces
- Wild rice 5 oz
- Pistachios 0 oz
- Sunflower Seeds 0 oz
- Lemon ½ piece
- Cilantro 1 bunch
- Capers 20 pieces
- Garlic 1 head
- Scallions 6 stalks
- Olive Oil 3 tablespoons
- Ground Black Pepper ¼ teaspoon
- Salt ½ teaspoon
Step-by-Step Guide
Step 1
Cook the wild rice according to the package instructions, adding salt.
Step 2
Finely chop the green onion and cilantro.
Step 3
Peel the garlic, separating the cloves.
Step 4
Squeeze the juice from half a lemon.
Step 5
Toast the pine nuts and sunflower seeds in a dry skillet.
Step 6
Remove the nuts and seeds, then add 2 tablespoons of olive oil to the skillet and sauté the garlic cloves until golden.
Step 7
Prepare the filling: combine the seeds and nuts with garlic, green onion, cilantro, capers, and rice, add lemon juice and 1 tablespoon of olive oil, season with pepper, and mix well.
Step 8
Cut the tops off the tomatoes and scoop out the flesh, being careful not to damage the walls and bottom; keep the tops. Mix the tomato flesh with the rice filling.
Step 9
Cut the tops off the bell peppers and remove the core and seeds.
Step 10
Stuff the peppers and tomatoes with the rice mixture and cover with the tops.
Step 11
Wrap each tomato and pepper in a double layer of foil, place on the grill, and bake for about 30 minutes until cooked.
Step 12
Unwrap the foil and grill the vegetables for another 3–4 minutes to infuse them with the smoky flavor.
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