Zucchini, eggplant and peppers are taken to new heights when stuffed with a delightful rice pilaf. The cranberries and almonds add crunch and color to the fragrant rice.
1 tbsp. olive oil
1 tbsp. butter
1 cup chopped onions
2 garlic cloves, minced
2 cups long-grain rice
4 cups chicken stock
1 tbsp. chopped fresh thyme or 1⁄2 tsp. dried
1 cup dried cranberries
1⁄2 cup sliced almonds, toasted
3 red, yellow or green bell peppers, blanched and halved
2 Japanese eggplants, baked, halved, and scooped out
2 chayote squash or zucchini, steamed, halved, and scooped out
Fresh basil and thyme sprigs, for garnish
1. Heat oil and butter in large, deep skillet. Add onions and garlic; cook until tender. Stir in rice until well coated. Add broth and salt and pepper to taste; bring to a boil. Cover and cook 15 min. until rice is done.
2. Stir in thyme, cranberries, and almonds; remove from heat. Cover for 10 min.
3. Fill halved vegetables with rice mixture. Drizzle with olive oil and bake in 350°F oven 15-20 min. to
4. To serve, garnish with basil and thyme.