Rice Stuffing
 
1/4 cup  raw peanuts
2 medium  tomatoes, roasted, peeled, and seeded (or canned tomatoes,
  seeded and peeled but not roasted)
1-1/2 quart  vegetable stock (approximately)
2 Tbsp  tarragon vinegar
2 Tbsp  sugar
pinch  of ground white pepper
1   bay leaf
1/3 cup  slivered almonds
3/4 cup  long-grain white rice
3/4 cup  wild rice (or use all wild rice)
2 Tbsp  raisins
1/4 cup  pimiento-stuffed green olives, sliced
  seeds from 1 fresh pomegranate (or 1/2 cup dried cranberries, soaked
  in small amount of cream sherry) for garnish
sprig  of flat parsley for garnish
 
cook peanuts in reserved oil from previous recipe until golden brown. 
remove from heat, let cool, and take skins off; reserve oil. combine 
peanuts, tomatoes, and onion-garlic mixture in a blender and puree. 
combine peanut mixture, 1/2 cup of reserved oil, and enough vegetable 
stock to make 2 quarts in an ovenproof stock pot. add vinegar, sugar, 
white pepper, and bay leaf and cook over medium heat until reduced by 
half, about 1 or 2 hours. remove bay leaf. 
 
preheat oven to 350 degrees. dry-roast almonds for 15 to 20 minutes 
and set aside. add rice to stock pot and bring to a boil, stirring to 
keep rice from sticking. cover tightly and bake for 30 minutes or 
until liquid has been absorbed. remove from oven and stir in almonds, 
raisins, and olives. cover and keep warm. 
 
to serve, fluff rice mixture and fill chiles; do not overstuff. warm 
in oven if desired, or serve chilled or at room temperature. put about 
a 1/4 cup of walnut sauce on each plate and arrange 2 peppers on top 
of sauce. garnish with pomegranate seeds or cranberries and parsley. 
serves 4. 
 
source: http://www.texasmonthly.com/food/recipes/9503.php 
 
-- 
(ID: 8408) Mirror: rec.food.recipes: Sat, Mar 27, 2004


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