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Stuffed Zucchini with Jasmine Rice
Sally
Ingredients:
  • 1 med onion, peeled and chopped
  • 2 cloves of garlic
  • 2 tablespoon light oil
  • 1 package of jasmine rice (cooked to instructions)
  • 1/4 cup of raisins
  • 1/4 cup dried cranberries
  • 3-4 zucchinis-depending on the size-halved and deseeded
  • 1/2 cup of coconut milk
  • pinchs of nutmeg, curry an cinnamon
Directions:
  • saute onions and garlic in small sauce pan-set aside in bowl
  • cook rice to package instruction-remove add to the small bowl
  • add cranberries, raisins, seasonings to rice mixture
  • boil water in large stock pot and add zucchinis and cook until tender
  • drain zucchinis on paper towel
  • add coconut milk to rice mixture
  • lay zucchinis on sheet pan and fill with rice
  • place in oven and heat for 10 minutes
  • serve hot
Stuffed Zucchini with Jasmine Rice
Total Time:0 hour(s) 25 minutes
Prep Time:15 min.
Cook Time:10 min.
Serves:Serves 4
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