Harvest Platter of Three Stuffed Vegetables

• 1 onion, purple, sliced
• 1 carrot, grated
• 4 tablespoons olive oil
• 3 -4 cups cooked rice (Recipe calls for using Uncle Ben's Converted Rice)
• 12 cup raisins
• 3 tablespoons dried dill weed
• 3 tablespoons fresh parsley
• salt and pepper
• 12 cup cooked well drained chickpeas (optional)
• 34 cup toasted walnuts, cut into pieces
• 1 cup diced tomato (canned diced or diced fresh tomatoes)
• 6 ounces grated cheddar cheese
• sour cream

1. In a skillet, saute the onions and carrots in olive oil.
2. In a large mixing bowl, combine the onion and carrot mixture with the next 7 ingredients.
3. For stuffed cabbage leaves: Blanch 6-8 large outer cabbage leaves for 3 minutes in boiling water.
4. Roll 1/4 cup of stuffing mixture in each leaf.
5. Place seam side down in a greased baking dish.
6. Dot with sour cream and scatter with the diced tomatoes.
7. Bake in a 325 degree oven for 30 minutes.
8. For stuffed zucchini: Halve 3-4 zucchini or summer squash.
9. Remove the seeds and make a hollow with a melon baller or similar utensil.
10. Steam the squash over boiling water for 2 minutes.
11. Stuff the squash with the stuffing mixture.
12. Top with grated Cheddar cheese and press the cheese into the stuffing.
13. Place the zucchini in a greased baking dish.
14. Bake in a 325 degree oven for 30 minutes.
15. Leftover stuffing is delicious as a side dish or reheated for lunch the next day.

onion, carrot, olive oil, raisins, dill weed, fresh parsley, salt, chickpeas, walnuts, tomato, cheddar cheese, sour cream

Taken from www.food.com/recipe/harvest-platter-of-three-stuffed-vegetables-466993 (may not work)