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Courgettes with red rice

  4 courgettes, around 500 g (17.5 oz) each

200 g (7 oz) Carmargue red rice
60 g (2 oz) onions, a clove of garlic
150 g (5.25 oz) green pepper
200 g (7 oz) tomatoes
10 stoned black olives
2 tablespoons vegetable oil
500 to 600 ml (2-2.5 cups) concentrated vegetable stock
Salt, freshly ground pepper
1 tablespoon grounded spices (thyme, basil, oregano, parsley)

Olive oil to wash down
150 ml (1/2 cup) concentrated vegetable stock
30 g (1 oz) hard cheese, freshly grated (Parmesan, Sbrinz or Cantal)

  Soak rice in cold water overnight.

Peel and chop the onions and the garlic. Cut the pulp of the pepper into stripes.
Cut the pulp of tomatoes into small dices. Cut the olives in half.

Heat the oil and fry onions and garlic until they turn golden brown. Combine with drained rice, add the vegetable stock, season and bring to boil. Cook over a low heat for 20 to 25 minutes. After 15 minutes, add the pepper and the tomatoes. Finally, add the olives and season with the spices.

Cut courgettes in half and empty them of the pulp in order to leave a thin stripe. Cut the pulp into small dices and mix with the rice. Spread the stuffing over the courgette halfs, arrange on a fireproof mould, drizzle oil over the top and add the stock. Cook in a preheated oven at 200º C for 15 to 20 minutes. At half cooking time, sprinkle with grated cheese.
  Categoria: Rices  
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