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Black Rice stuffed Zucchini

Designed for professional chefs, check out this Black Rice stuffed Zucchini recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Vegetable Stock Powder, Knorr Tomato Powder, Knorr Lime Seasoning.

Black Rice stuffed Zucchini

Ingredients

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Zucchini:

  • Water 2.4 l
  • Knorr Vegetable Powder (6x1.15kg) 65 g
  • Black rice 700 g
  • Arabic Baby marrow, medium to small size 3.3 kg
  • Carrot, brunoise 100 g
  • Onion, brunoise 100 g
  • Parsley, finely chopped 20 g
  • Mint, dry 20 g
  • All spice 5 g
  • Knorr Lime Seasoning Powder (12x400g) 30 g
  • Oil 15 ml

Sauce:

Preparation

  1. Zucchini:

    • Heat the water and add the Knorr Vegetable Stock Powder. Cook the black rice in the stock 80% of the way, strain, cool and reserve.
    • Hollow out the Zucchini and keep till stuffing is ready.
    • For the stuffing mix together the oil, carrots, onions parsley, mint and allspice with the rice.
    • Stuff the Zucchini with the rice mix and layer in a large pot.
    • Place a heavy plate facing down onto the Zucchini and add the Knorr Vegetable Stock Powder, mint, Knorr Lime Seasoning and water, it should cover the all the Zucchini.
    • Simmer on medium to low heat till rice is cooked and Zucchini is tender, remove the Zucchini and reserve the stock for the sauce.

  2. Sauce:

    • Heat 1 liter of the stock and whisk in the Knorr Tomato Powder and simmer for 1 min.

  3. Plate:

    • Spoon some of the sauce on to the plate and stack the Zucchini on top.