STUFFINGS | 131 Place burghul in a bowl and just cover with boiling water. Set aside for 20 minutes then place in a sieve to drain. Cover the bottom of a frying pan with olive oil and over medium heat stir-fry onion, garlic and carrot until they change colour. Add tomatoes, parsley and seasonings. Add mixture to burgul and mix well. The stuffing should be moist, without any excess liquid. Taste and adjust seasonings if necessary. Stuff vegetables and bake. NOTE: I recommend adding 2 tablespoons toasted pine nuts and/or 2 tablespoons toasted ground walnuts to enrich the flavor. 1 ½ cups cooked (brown) rice can be substituted for the burghul Other additions are chopped sweet peppers and mushrooms. We’re stuffed in a corner
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