Vegetables Stuffed with Rice Pilaf

rice stuffed veg
Serves: 
8

Zucchini, eggplant and peppers are taken to new heights when stuffed with rice pilaf. Cranberries and almonds add crunch and color to the fragrant rice.

Ingredients

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
Olive oil
Fresh basil and thyme sprigs, for garnish
 

Steps

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
heat through.

4. To serve, garnish with basil and thyme.
 

More From FoodService Director

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

Ideas and Innovation
earth

When putting together our surveys, FoodService Director’s editors tend to ask operators about big trends that we’re seeing throughout the industry. For the November "Besties" issue , we asked readers to share the best ways they’re menuing things like plant-based dishes, trending international cuisines and creative DIY options.

Great responses flooded in from across the country, and it was tough to narrow down which would make it into the cover story. A few even came in after the piece was finished. Laura Thompson, resident district manager for Aramark at James Madison University,...

FSD Resources