Farmer John's Cookbook: The Real Dirt on Vegetablesby John Peterson
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Join the real food revolution with a true pioneer in the Community Supported Agriculture movement-Farmer John Peterson and his farm, Angelic Organics. Angelic Organics is a leader in community supported gardening and biodynamics, helping to connect people with their food, their farmers, and healthful living.
- Smith, Gibbs Publisher
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- Barnes & Noble
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- 9 MB
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Baked Zucchini Halves
Stuffed with Wild Rice and Quinoa
Friend of the Farm
In this hearty recipe the classic combination of onion, celery, and cheese give plenty of robust flavor to the mixed grains, while zucchini provides the perfect juicy-firm base. Both wild rice and quinoa have a firm outer layer that splits during cooking to expose a soft kernel inside. In the case of quinoa, this layer twists and rolls so that each tiny, tender nugget ends up surrounded by a delicately crispy ring. Remember to rinse your quinoa thoroughly before you cook it, as rinsing will remove all traces of a naturally occurring coating that can make it taste bitter. This satisfying dish is an excellent accompaniment to roasted chicken or grilled fish. This recipe serves four to six as a side dish, and two to three as a main course.
1 large zucchini, halved lengthwise
1 1/2 cups cooked quinoa
1/2 cup cooked wild rice
1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
1 1/2 teaspoons olive oil
1/2 cup chopped onion (about 1 medium onion)
1 rib celery, chopped
3/4 cup fresh bread crumbs
1 teaspoon salt
1. Preheat the oven to 350ºF.
2. Cut out the center from each half of the zucchini with a paring knife, being careful not to puncture the bottom or the sides; reserve the centers. Transfer the hollow halves, cut-side up, to a baking dish.
3. Coarsely chop the zucchini centers and put them in a large bowl. Add the quinoa, wild rice, and Parmesan. Stir until well combined.
4. Heat the oil in a medium skillet over medium-high heat. Add the onion and celery; cook for 5 minutes, stirring frequently. Stir in the bread crumbs and salt. Continue to cook, stirring constantly, until the bread crumbs are well mixed in and heated through, about 1 minute.
5. Add the bread crumb mixture to the quinoa/rice mixture and combine well.
6. Stuff hollow zucchini halves with the quinoa/rice mixture. Cover with aluminum foil; bake for 40 minutes.
7. Remove the foil. If you wish, dot each half with a pat of butter. Continue baking until zucchini is very tender and the filling is golden brown, 10-20 minutes. Serve warm.
Serves 4 to 6
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