Vegetables stuffed with risotto

Description

Unusual but very tasty recipe of stuffed vegetables vegetarian (vegetable) pilau.

Ingredients

Figure

1 cup
Bow white

1 piece
Carrots

1 piece
Garlic

4 tooth
Pepper

5 piece
Eggplant

2 piece
Mushrooms

5 piece
Olive oil

5 Tbsp
Barberry

1 Tbsp
Salt
Black pepper
Peppers red hot chilli
Parsley
Broth

600 g

Cooking

Wash the vegetables well.

Have peppers and eggplants to cut lengthways a small part. Pepper to clear of seeds, the eggplant scraping the core, well greased with olive oil, salt. Mushroom caps peel, remove the stalk, boil in salted water for 4 minutes. Preheat the oven to 180*. Roast eggplant until tender and the peppers until soft.

Slice finely chopped onion and grate it with a vegetable peeler clean the carrots. Fry in small amount of oil until transparent.

Cook your rice and barberries, and wash them with cold water.

Cutting vegetables into small dice, half boil vegetable broth, half and fry until cooked. Add the rice, barberries and olive oil. Mix well, season with salt and pepper, pour in the vegetable broth. Cover and cook 20 minutes on low heat.

When the broth a little boil, add the garlic and cook until all the broth is evaporated and rice is cooked. Stuff the prepared vegetables with the pilaf, put it in the oven for 10 minutes.