Zucchini And Porcini Mushrooms

  1. Preheat the oven on 200C
  2. Cook the rice in salted water. This is better to be done in advance because cooking brown rice can take. Since we often use it, I always have it cooked in advance upon greater amounts and keep it in the refrigerator (up to 5 days)
  3. On a little oil ad the chopped onions to stewed. When it gets a glazed look add up grated carrots and peppers sliced into cubes. It is enough 5-6 minutes to simmer.
  4. In the stewed vegetables, add the rice and porcini mushrooms with all the water in which they were immersed. 5 minutes is enough to simmer.
  5. Hollow the zucchini and removed middle dice and add near the end of the stewing with a handful of parsley.
  6. With this filling stuff the zucchini arranged on a baking sheet in a baking pan.
  7. Make a dressing of yogurt and eggs and pour it stuffed zucchini.
  8. Bake it at 200C for 15 minutes.rnServe as a side dish or main course. Enjoy your meal!

zucchini, brown rice, porcini mushrooms, bell pepper, spring onions, carrots, garlic, salt, cayenne pepper, handful parsley, milliliters, egg, milliliters yoghurt

Taken from food52.com/recipes/36912-zucchini-and-porcini-mushrooms (may not work)

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