Things You'll Need:
- 2 lb zucchini
- 1 c leeched acorns
- 2 c long grain rice, such as jasmine rice
- ¼ c dried apricots
- 1 Tbsp unsalted butter
- 2 ½ c vegetable stock
- 1 c water
- ½ tsp turmeric
- 1 tsp ground cumin
- ½ tsp ground cloves
- Salt and pepper to taste
- Above ingredients
- Medium sauce pan
- sheet pan
- Melon Baller or spoon
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Step 1
Wash the zucchini well. Cut off the stem and cut in half lengthwise.
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Step 2
Using a melon baller or a spoon, scoop out the inner flesh of the zucchini, leaving at least ¾-inch of flesh on each side. Set aside.
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Step 3
Heat the oven to 350 degrees.
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Step 4
Cut the acorns and dried apricots into pieces ½-inch in size.
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Step 5
Wash the rice in cold water. Swish the rice within the water to release the starch from the rice. Change the water and repeat washing at least three times.
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Step 6
Heat a large sauce pan over medium-high heat. Melt the butter evenly in the pan.
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Step 7
Add the rice, acorns and apricots to the pan. Sauté the rice mixture for approximately 30 seconds to coat the rice with the butter. Turn the heat down to medium.
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Step 8
Add the turmeric, cumin and cloves to the pan and continue sautéing for another minute, continually stirring to prevent the spices from burning.
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Step 9
When the rice mixture is aromatic, add the vegetable stock and water to the pan. Bring the water to a boil over medium-high heat, cover the pan and turn the heat to medium-low.
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Step 10
Simmer the rice pilaf for approximately 20 minutes.
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Step 11
Taste the pilaf and adjust the flavors with salt and pepper to your tastes.
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Step 12
Once the rice pilaf has finished cooking, spoon the pilaf generously into the scooped-out zucchini.
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Step 13
Place the filled zucchini onto a lightly oiled sheet pan and place into the oven.
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Step 14
Cook for approximately 15 minutes, until the zucchini starts to soften visibly and smells aromatic.
