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Jason's Nuts

african, moroccan, nuts

1 medium onion
1 tablespoon chopped garlic
1/4 cup pine nuts
3 medium tomatoes
2 tablespoon dill
1/4 lb fresh feta cheese
2 large green peppers
1 salt and pepper to taste
2 cup milk
3 tablespoon flour
3 cup cooked brown rice
1 butter

Preheat oven to 350 degrees. Saute Finely chopped onion and garlic until starting to turn brown. Add the Pine nuts and continue to saute until the pine nuts turn brown. Peel the tomatoes, and remove the seeds. Cut the tomatoes into fairly large pieces. Add 1/2 the dill, and the tomatoes to the pan, and cover and let cook for three minutes. Add the pre-cooked rice. Mix, and allow to cook for another five or six minutes. Prepare the peppers by cutting them in half lengthwise and removing the seeds. Leave the stem in place to add support to the pepper. Stuff the peppers with the rice mixture, heaping great gobs of the stuff into the veggies. Place in an oiled oven dish and bake, covered, for 30 minutes. Meanwhile, mix equal parts of butter and flour in a pan, cooking slowly until the mixture turns golden yellow. Add the milk and cheese to the flour, and continue to heat until the cheese is blended in. Add the remaining dill, and let stand over low heat for ten minutes. Whenthe peppers are done, remove to the serving dish, and ladle the cheese sauce over them. You may adjust this modified Morrrocan dish as you see fit. Hmmm ... try adding your favorite cow or pig or bird, finely chopped, to the rice mixture. Recipe contributed by Lee Willis

Yield: 1 servings

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