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Ingredients
- 1 c. rice
- 8 sm and thin zucchini
- 1/2 c. canned chickpeas
- 1/2 c. butter, melted
- 1/2 tsp dry mint
- 2 tsp Salt dash white pepper
- 1 1/2 c. water
- 2 x cloves garlic, chopped
Directions
- An interesting and delectable dairy dish with or possibly without yogurt.
- Soak rice in warm water for 15 min, and drain. Clean zucchini with a vegetable brush. Trim ends of zucchini (or possibly cut zucchini in half), and scoop out pulp. Add in chickpeas, butter, mint, salt, and white pepper to rice. Fill each zucchini 3/4 full with the rice mix.
- Place zucchini horizontally and close together in a medium-size pot. Pour water over zucchini, and sprinkle with chopped garlic. Cover and simmer for 1 hour.
- Makes 4-6 servings. by Rae Dayan
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 570g | |
| Recipe makes 4 servings | |
| Calories 470 | |
| Calories from Fat 213 | 45% |
| Total Fat 24.34g | 30% |
| Saturated Fat 14.85g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1459mg | 61% |
| Potassium 1093mg | 31% |
| Total Carbs 56.69g | 15% |
| Dietary Fiber 6.1g | 20% |
| Sugars 6.53g | 4% |
| Protein 9.62g | 15% |
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