I've grown a few BIG COURGETTES as a result of being away for a week. They grow fast at this time of year! They are not watery like marrows, they are the same as the small courgettes, firm and sweet.
Put half a cup of basmati rice into saucepan with a generous cup of cold water. Bring to the boil with a lid on. If you have an electric hob, turn it off once the rice has come to the boil and leave the pan on the ring. Keep the lid on and leave it to cook itself - trust me this works. If you have a gas hob, once it's boiled, turn it down to a very gentle simmer for 8 - 20 minutes.I've put some dried mushrooms into the rice to cook with it.
You can slice them into rings if you want.
Cut it in half length wise,
and scoop out the centre. It's soft and easy to do.
Compost the 'scoopings'.
Put the courgettes into a lidded pot, add a cup of water
and microwave until tender. I had to cut my courgettes in half to get them into the pot.
Fry the savoury 'bits' for the stuffing: mushrooms, onions, garlic, peppers, chilli....... whatever you fancy. Add the cooked rice and season to taste.
Fill the courgettes with the rice mix.
Grate cheese over the top, sprinkle basil, pepper, and chilli over the top.
Cook at 180C for about 20mins, put under the grill and brown.
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