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Stuffed Marrow

1 marrow

1 large onion, chopped

2 garlic cloves, crushed

2 tomatoes chopped

1 spring onion chopped

2 leaves of spinach finely chopped

1/2 tsp paprika

A  good picking of thyme

A  good picking oregano

1/4 tsp turmeric

150g rice

750 ml chicken stock

Salt

Black pepper

Olive oil

1 c cheese grated.

 

1. Cut the marrow in half lengthways, remove the soft middle by scraping it out with a spoon and then put the marrow on a baking tray.  Season it and drizzle with olive oil then place in the oven at 180C for an hour.

2. Cook the onion until soft, add the garlic.  Cook for a minute and then add the rest of the vegetables, the herbs and spices, and the rice.  Stir in.

3. Add about 3/4 of the stock.  Cover and leave to simmer gently.   After 15 minutes check it and stir in the rest of the stock if necessary. Continue simmering until rice is soft.

4.  Spoon the filling into the marrow.   Return the stuffed marrows to the oven and cook for another 15 minutes.  

5. Add grated cheese and cook for a further five minutes or until cheese melted.

 

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