1 cup organic brown rice, cooked
1 cup split red lentils, cooked
½ cup pine nuts
½ cup raisins
1 tsp sumac
1 tsp sea salt
1 tbls fresh thyme or 1 tsp dried
½ cup parsley, chopped
1 tbls lemon zest
500ml veggie stock
1 cup tomatoes, chopped
1 tsp saffron
1 tbls thyme leaves
½ cup chopped parsley for garnish
1 lemon, cut into wedges
Take the woody ends off the zucchini’s, then using an apple corer, take the centre, fleshy part out of. Set aside.
In a bowl combine the next 9 ingredients, then add the zucchini flesh.
Using a small spoon or your fingers, stuff the veggies with the rice mixture. Place them in an oven dish then pour in the rest of the ingredients.
Bake at 180C for about 25 minutes or until the zucchinis are tender. Serve scattered with parsley and a lemon wedge.