Vegetables Filling 4

Preparation info
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By Claudia Roden

Published 1986

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A rice filling for vegetables to be eaten cold.


  • 180 g (6 oz) short- or medium-grain rice, washed and drained
  • 180 g


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. Use cooked rice and pack the vegetables tightly if they are to be baked.