Courgettes/Zucchini Stuffed with Spicy Rice

Name: Courgettes/Zucchini Stuffed with Spicy Rice
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: For 4–6 people as an accompaniment to a main course; 10–12 as a snack with drinks
Ingredients: 4 shallots, finely sliced; ½ tsp chilli powder; 3 tbsp olive or peanut oil; 2 cloves garlic, finely sliced; ½ tsp ground cumin; The chopped-up flesh of the courgettes/zucchini; ½ tsp paprika; ½ tsp ground coriander; 6 courgettes/zucchini, weighing 450–500 g/16–18 oz, washed; 1.7 litres/3 pints/7½ cups water; 6 courgettes/zucchini, weighing 450–500 g/16–18 oz, washed; 112 g/4 oz/½ cup uncooked Basmati or Patna rice, washed and drained; 3 tbsp olive or peanut oil; ½ tsp salt; 112 g/4 oz/½ cup uncooked Basmati or Patna rice, washed and drained; 1 egg (optional); The chopped-up flesh of the courgettes/zucchini; Salt to taste

Preparation info

For
4–6
people as an accompaniment to a main course

Difficulty
Easy
Ready in
55 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

If the courgettes/zucchini are to be served with drinks, the rice stuffing needs to be bound with egg before they are baked or steamed. If you serve them as an accompaniment to a meat or fish main course, then the egg binding is optional. Choose good, plump courgettes/zucchini, as near the same length and girth as you can find.

Ingredients

6 courgettes/zucchini, weighing 450–500 g/16–18 oz, washed
1.7

Main course
Spicy

Method

Heat the 7½ cups water in a saucepan with ½ teaspoon salt. When it boils, put in the courgettes/zucchini whole, and boil for 3 minutes. Remove them with a slotted spoon into a colander. Bring the water to th