- 150g pudding rice
- 500g medium sized tomatoes, diced
- 2 onions, chopped
- 5 cloves of garlic, minced
- Handful chopped parsley
- 100g fresh dill, chopped
- 1 tbsp sweet paprika
- 1 chilli, chopped
- 30g sultanas (optional)
- Grated Parmesan, handful
- Salt & Pepper
- Olive Oil
- Fresh Mozarella
Soak the pudding rice in water. Slice marrow in half, lengthways and scoop out marrow seeds.
Place marrows on a lightly oiled baking tray.
In a bowl, add the rest of the ingredients and mix well.Traditionally minced beef or lamb is used as well, but vegetarian follows same recipe minus the meat.
Drain the uncooked rice and add to bowl of ingredients (the rice will cook in the juices of tomato and marrow).
Mix everything well and spoon into each half of the marrow.
Cook at 190 degrees for 30-40 minutes.
Add sliced mozzarella for the final 10 minutes of cooking.
Eat hot or cold. Optional, serve with a drizzle yoghurt, roasted pine nuts and olive oil on top w/ squeeze of lemon.