Round zucchini stuffed with spiced brown rice, raisins and pistachios {vegan + gluten free}

(clicca qui per la versione italiana)

Round zucchini remind me of plump ladies and this is another good reason to love them! These lovely veggies are a real treasure, versatile and delicious. You can thinly slice them, cut them in wedges and sauté/roast them or, even better carve and stuff them with myriads of fillings.

Today I created a recipe that includes sweet flavors from the Middle East and South East Asia because I love them: cumin, coriander, turmeric and curry. The sweetness of the raisins and the pistachios offers a great contrast to the saltiness of the rice.

Regarding the dried fruit: you can use which ever you prefer; as for me, I got the pistachios in Bronte, Sicily, and the raisins are from a long trip I took around India over 2 years ago (they’re still good…! Fortunately/unfortunately I have the habit of making food last forever…)

Of course you can also opt to eat the rice on its own as a main course. Whatever you do, just remember to check the vegetable stock container to see if it already contains salt because if it does and you also add salt to the rice it will be inedible!

ROUND ZUCCHINI STUFFED WITH SWEET SPICED BROWN RICE, RAISINS AND PISTACHIOS {vegan}
by Marta Giaccone

Recipe
serves 3
prep time: 15 min, cooking time: 1 hr + 40 min, total: 1 hr + 55 min (+ 2 hr soaking time)

1 cup long brown rice (or rice of choice) (if using brown rice: pre-soak for at least 2 hours)
6 round courgettes/zucchini
4 cups / 1 lt vegetable stock
1 large onion
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp ground turmeric
1 tsp curry
1 tbsp olive oil
handful raisins
handful raw pistachios

Method

1. If you can, soak the rice for at least 2 hours before you start with this recipe.
2. Heat up vegetable stock, which needs to be boiling hot.
3. Preheat oven to 200°C/400°F.
4. Chop onion finely, heat a small pot on medium heat, add a tablespoon of olive oil and, when hot, add onion, lower heat, mix with a wooden spoon or fork and cover. The onion only needs to cook, not brown, so if it starts burning add a bit of water and keep covered. After about 10 minutes it should be fully cooked. Add all spices and stir.
5. Using a strainer, rinse the rice under cold, running water.
6. Add rice to the pot and toast it by stirring quickly so it doesn’t stick and/or burn.
7. Add vegetable stock to the pot so that it just covers the rice and a little more. Set the heat to medium and, once it simmers, turn down to low and cover the pot.
8. Check rice every few minutes making sure there is still some liquid and it’s not sticking to the pot. Stir frequently. Add a cup of stock at a time (you may not need it all). My rice took about 1 hour to cook but it depends on the type you’re using.
9. In the meantime, wash the courgettes, with a sharp knife cut out the top keeping the blade at an angle and scoop out the flesh with a spoon. Steam them and their tops for a few minutes until just tender (check with a fork). Place upside down on a plate (so excess water can drip down).
10. When rice is cooked, add raisins and chopped pistachios and stir (leave a few out for decoration).
11. Fill each courgette with rice, place on a baking tray (with tops off, but bake them as well) and bake for about 30 mins.
12. Let cool. They taste really good (maybe even better) the next day if you store them in the fridge and allow to get to room temperature!