A flavorful vegetarian filling for stuffed vegetables (pages 445–447 and 492) that is simple, quick, and easy to make in advance. If you have a mild chile powder (like one made from Aleppo or New Mexican chiles), use 1/2 teaspoon or more of it in place of the cayenne. Some cooks add about 1/2 cup grated hard sheep’s cheese, of a type like pecorino Romano, to this mix.

　　

Ingredients

makes enough to fill 4 to 6 large tomatoes or peppers, 8 or more cabbage leaves, or up to 30 or so grape leaves

　　1/4 cup extra virgin olive oil

　　2 large onions, chopped

　　Salt and black pepper to taste

　　1/3 cup pine nuts

　　1/3 cup currants or raisins

　　1/4 teaspoon ground allspice

　　1/4 teaspoon ground cinnamon

　　Pinch of cayenne

　　1 cup long-grain rice

　　2 cups chicken, beef, or vegetable stock, preferably homemade (page 160 or 162), or water

　　1/4 cup chopped fresh parsley leaves

　　1/4 cup chopped fresh dill leaves

　　1/4 cup chopped fresh mint leaves

　　Zest of 1 lemon, minced

　　

Step 1

Put the olive oil in a wide saucepan or deep skillet with a lid and place over medium heat. A minute later, add the onions and cook, stirring occasionally and sprinkling with salt and pepper, until they are well softened but not at all browned, at least 5 minutes. Add the pine nuts, currants, allspice, cinnamon, cayenne, and rice. Cook, stirring occasionally, until the rice is glossy, a minute or two. (If you are stuffing tomatoes or other vegetables with pulp, add the pulp at this point and cook for another 5 minutes or so.)

　　

Step 2

Add the stock, bring to a boil, reduce the heat so the mixture barely simmers, and cover. Cook until the liquid is absorbed, 15 to 20 minutes. Let cool a bit, then stir in the herbs and the minced lemon zest. Taste and adjust the seasoning. Use immediately or cover and refrigerate for up to a day before stuffing tomatoes, peppers, or grape or cabbage leaves.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.