Les petits légumes farcis!

Salut again!

It’s got to that point in the week where it’s definitely time for another one of Rachel Khoo’s ‘My Little French Kitchen’  recipes. I’ve already attempted her artisan Tian Provençal & sassy Spicy Aubergine Fries, but I’ve absolutely saved the best ’til last. You’re all in for a bloody good treat!

FRENCH KITCHEN

Preheat your oven to 180 degrees Celsius & grab some lovely fresh veggies to get cracking with. I opted for peppers, beef tomatoes and courgettes. You’ll also want red onion, black olives, capers, mushrooms, cherry tomatoes, raisins (optional), herbs (of your choice) and the all important red rice. [full recipe down below!]

Begin by cooking your vibrant red rice according to packet instructions. Whilst your rice is cooking, flesh out your veggies so that you’re left with some wonderful hollow shapes & place on a lined baking tray (see above!). Meanwhile, fry one large red onion and mushrooms before adding your cooked + drained rice. Complete your gorgeous filling by adding black olives, chopped capers, chopped cherry tomatoes and some juicy chopped raisins! The raisins are optional, but I think that they add a lovely fruity twist.

FRENCH KITCHEN

Load up the veggies with the glorious rice mix & you’re just about ready to pop these fabulous creations in the oven to bake for 30 minutes until the veggies are soft. Make sure to have a cheeky sample and season to your taste. I sprinkled some kosher salt, peppercorns & thyme over mine before serving. I also whipped up some chunky sweet potato wedges to serve on the side. Enjoy!

~ Before & After ~

FRENCH KITCHEN

FRENCH KITCHEN

FRENCH KITCHEN

FRENCH KITCHEN

RECIPE (serves 3-4 as a main):

150g red rice (be generous with this!) / 3 beef tomatoes / 5 peppers / 2 large courgettes / 1 red onion / 5 chestnut mushrooms / 10 cherry tomatoes / handful of black olives / 40g raisins (soaked in warm water for 5 mins) / herbs

~

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39 thoughts on “Les petits légumes farcis!

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