Recipe

Kale Stuffed With Zucchini And Mixed Rice And Sundried Tomato Recipe

Add Step-by-Step Photos	Trigger / All my dishes 1 year, 3 months ago A summertime recipe with garden vegetables was the inspiration for this wonderful dish. Prep:15m Cook:20m Servings:2	Trigger
	wholesome vegetables

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Ingredients

1 Cup Mixed Rice

2 Cups of Water or chicken stock

2 tablespoons of olive oil

6 Large Kale leaves washed and stems trimmed off.

1 Small Zucchini cubed into ½ inch squares

1 Medium onion diced

6 Sundried tomatoes diced

4 Anchovy fillets chopped

1 Cup Vegetable broth or Chicken stock

4 Sage leaves

8 rosemary leaves

½ Cup Panko Breadcrumbs

½ teaspoon Red hot Pepper flakes

1 tablespoon of olive oil for the vegetables

Lemon and lime wedges

*1 tablespoon of Nutritional Yeast Optional

Directions

Preheat the oven to 350F

In a pot add the water and the olive oil then add the rice.

Make the rice according ton directions on the package, set aside to cool.

In a fry pan, add the oil the onion and the zucchini and sauté for ten minutes.

Add the sundried tomato and the breadcrumbs and anchovies and a ¼-cup of broth then heat through for about five minutes set aside to cool.

Combine the rice with the Zucchini.

While the zucchini and onions are, frying steam the kale leaves until wilted but still bright green, let cool.

Fill a Baking dish with an inch of broth and the sage leaves and Rosemary leaves.

To fill the Kale lay one leaf stem side facing you with the vanes toward the inside.

Next, take a large spoon and place a mound near the edge close to you.

Start roll the Kale one turn then tuck in the sides.

Roll completely and place into an ovenproof baking dish seam side down in the baking dish filled with the broth.

Bake for 20 minutes and serve two per plate baste with some broth and a squeeze of lemon

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Comments

minitindel 1 year, 3 months ago said:
OH YUMMMMMMMMMM MICHAEL BUT WHAT ABOUT THE ANCHOVIES ??????? AM I GOING TO TASTE THEM ....???? I MAY LEAVE THEM OFF LOL LOL LOL.. OTHER THAN THAT I LOVE IT .........THANKS ILL BE RIGHT OVER IM STARVING NOW ........LOL

tippystclair 1 year, 3 months ago said:
Michsel, this is a great recipe! I'm going to make it Thursday (I have to be an air traffic controller in my kitchen because of all the recipes I have lined up!) and I will let you know how it turns out.
Kath

shine 1 year, 3 months ago said:
A very innovative recipe, Michael. Thank you for the post! -Ray

mystic_river1 1 year, 3 months ago said:
Wow! Wow! WOW! I am at a loss for words, but I can manage a thank you for this creative post.
joymarie

berry 1 year, 3 months ago said:
Oh MICHAEL!!!! This is too much.... Great pictures and great post.... MMMMMMmmmmmmmmmm yummy. Happy 5.

minitindel 1 year, 3 months ago said:
I love the pictures michael .......great job !!!!!

lunasea 1 year, 3 months ago said:
Wow! Thank you for such a wonderful recipe, Michael - you got every flag I could give you - plus a big 5 forks. How delicious this looks and sounds.

Thanks so much,
Vickie

elgab89 1 year, 3 months ago said:
Such a great recipe! It deserves 10 forks!

inatalie 1 year, 3 months ago said:
I'll certainly be making this one.

iloveveggies 1 year, 3 months ago said:
Can't wait to make this!

keni 1 year, 3 months ago said:
The anchovies don't bother me, but I'm not a sun dried tomato fan...what's your opinion for a sub? I'm thinking roasted red peppers rather than another tomato product, but I'd like to hear your ideas. :)

puddlewonderful 1 year ago said:
GREAT

juels 9 months, 3 weeks ago said:
OMG, are you serious, you do this with kale?! How neat! You know my hubby grows a lot of that and your recipe sounds and looks simply scrumptious! I never thought of stuffing kale before! thanks for this great post! 5 forks and a beauty flag, those are beautiful pictures!

5thsister 9 months ago said:
Like an "almost" vegetarian version of stuffed cabbage rolls. Very innovative. I like anchovies so they will stay. Will definitely have to try this at some point.

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