Kale Stuffed With Zucchini And Mixed Rice And Sundried Tomato
From trigger 15 years ago
- 20 minutes to make
- Serves 2
A summertime recipe with garden vegetables was the inspiration for this wonderful dish.
Ingredients
- 1 Cup Mixed rice shopping list
- 2 Cups of water or chicken stock shopping list
- 2 tablespoons of olive oil shopping list
- 6 Large kale leaves washed and stems trimmed off. shopping list
- 1 Small zucchini cubed into ½ inch squares shopping list
- 1 Medium onion diced shopping list
- 6 Sundried tomatoes diced shopping list
- 4 anchovy fillets chopped shopping list
- 1 Cup vegetable broth or chicken stock shopping list
- 4 sage leaves shopping list
- 8 rosemary leaves shopping list
- ½ Cup panko breadcrumbs shopping list
- ½ teaspoon Red hot pepper flakes shopping list
- 1 tablespoon of olive oil for the vegetables shopping list
- lemon and lime wedges shopping list
- *1 tablespoon of nutritional yeast Optional shopping list
How to make it
- 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
People Who Like This Dish 9
- ttaaccoo Buffalo, NY
- puddlewonderful Beverly Hills Adjacent, CA
- elgab89 Toronto, CA
- lunasea Orlando, FL
- berry Myrtle Beach, SC
- mystic_river1 Bradenton, Florida
- shine Rainier, WA
- minitindel THE HEART OF THE WINE COUNTRY, CA
- onebespoke Los Angeles, CA
- songbird Bracebridge, Canada
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 10 people-
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
minitindel
in THE HEART OF THE WINE COUNTRY loved it
-
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
tippystclair
in North Hollywood loved it
-
A very innovative recipe, Michael. Thank you for the post! -Ray
shine
in Rainier loved it
The Groups
-
Comfort Foods
784 members -
Back To Basics
348 members -
Vegan
423 members -
Vegetarian Food Lover
425 members -
Vegetarian 4 Carnivores
46 members -
Seasonally Summer
70 members -
Garden Harvest
90 members -
Simple Vegan
169 members -
Checkin Central
286 members -
Nostalgic Recipes
105 members
Reviews & Comments 14
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "