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 Powder, Knorr Tomato Powder and Knorr Lime Seasoning Powder.
Ingredients
Zucchini:
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Water 2.4 l
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Black rice 700 g
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Arabic Baby marrow, medium to small size 3.3 kg
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Carrot, brunoise 100 g
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Onion, brunoise 100 g
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Parsley, finely chopped 20 g
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Mint, dry 20 g
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All spice 5 g
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Oil 15 ml
Sauce:
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Water 1 l
Preparation
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Zucchini:
- Heat the water and add the Knorr Vegetable 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 Powder, mint, Knorr Lime Seasoning Powder and water, it should cover 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.
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Sauce:
- Heat 1 litre of the stock and whisk in the Knorr Tomato Powder and simmer for 1 min.
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Plate:
- Spoon some of the sauce on to the plate and stack the Zucchini on top.
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