This meatless filling is for vegetables to be eaten cold. These are usually cooked with olive oil. If the vegetables are to be stewed, the rice is used raw; if they are baked, it has to be cooked.

　　

Ingredients

to fill about 2 pounds of vegetables

　　3/4 cup short- or medium-grain rice

　　1 tomato, peeled and chopped

　　1 large onion, finely chopped

　　1/4 cup finely chopped flat-leaf parsley

　　Salt and pepper

　　1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice (optional)

　　

Step 1

If the vegetables are to be stewed, mix all the ingredients together in a bowl, kneading well by hand until thoroughly blended. When filling the vegetables, allow room for the rice to expand.

　　

Step 2

Use boiled rice and pack the vegetables a little more tightly if they are to be baked.

　　

Variation

Step 3

Usual additions are: 2 tablespoons finely chopped fresh dill or mint or 1 tablespoon dried, and 5 finely chopped scallions.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf