Since I went a little overboard for Rosh Hashanah Dinner I ended up with a few items left over for dinner on Monday which was lucky since I was leaving for work on Tuesday and didn't feel like shopping. Instead I was able to enjoy my Wild Rice Stuffed Vegetables with a side of Moroccan Meatballs when I wasn't overwhelmed by the brisket and sweet vegetables. Unfortunately the photos of the food were not all taken before everything was served and in the end I had to take this one with a left over! Either way I think the vegetables look fine even though I am missing the eggplant but the meatballs didn't make it at all.... oops maybe next time!
I started these vegetables the night before by cooking the rice so that is was on hand when I was ready to stuff and roast the vegetables. It made everything come together a bit easier.
Wild Rice Stuffed Vegetables
2 c wild blend rice (I like Lundburg Wild Blend)
6 bell peppers of various colors
2 small eggplants
1 med onion
2 celery ribs
2 c baby spinach
1 c multi color raisins
1/2 c pinenuts
1 tbsp oil
1 c vegetable broth
poulty blend herb sprig
1) cook rice using rice cooker - place in large bowl
2) prep peppers by washing, cutting off top 1/4 and removing seeds and ribs, prep eggplant and wash and cut out bowl shaped indent
3) cut stems off pepper tops and dice excess pepper
4) dice onion and celery
5) heat pan with 1 tbsp oil and add diced vegetables - sautee till soft
6) add spinach and wilt with a splash of vegetable broth - add to rice
7) heat remaining oil in small pan and toast pinenuts - careful to not burn
8) add pinenuts and raisins to rice mix and blend together
9) stuff vegetables and place upright in a baking pan
10) add herbs and vegetable broth to bottom of pan, cover with foil and bake at 350 F for 40 min or until soft
Moroccan Meatballs (By Tova's Mom)
5 extra large white onions, sliced into thin strips
3 tablespoons extra virgin olive oil
2 teaspoons cumin
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon ground allspice
kosher salt and ground black pepper to taste
1 pound ground lamb
1 pound ground chicken or beef
1/4 cup crumbs
1 teaspoon cumin
1 teaspoon allspice
2 teaspoons dried chives
1 teaspoon dried parsley
1 teaspoon kosher salt
Pinch ground black pepper
2 cups beef broth
1) Heat the olive oil in a large soup pot over med-low flame.
2) Add the onions, cumin, curry powder, tumeric and allspice and mix well.
3) Sauté the onions for about 3-5 minutes, stirring frequently.
4) Reduce flame to low and cover pot.
5) Stir every minute or two to prevent the onions from sticking to bottom of pot.
6) In a large mixing bowl, add both ground meats, egg, Crumbs, and all the dry spices.
7) Mix well. Shape into meatballs, each one smaller than a golf ball.
8) Remove cover from pot and using a slotted spoon take half of the onions and place into a separate bowl.
9) Place the meatballs gently into pot nestling them into the onions. Place the remaining onions on top to cover the meatballs.
10) Raise the flame to medium-low. Add the Beef Broth.
11) Cover pot and cook for about 30 minutes. After 30 minutes, remove cover and stir gently with a wooden spoon.
12) Cook for another 10 minutes or until the broth has reduced to about half.
13) Remove from flame and let cool slightly before serving.
She recommends serving the meatballs over rice but I had them with my stuffed veggies using the excess sauce to moisten up the rice stuffing.