Serves four as a main course, 280 calories per serving.
6 ozilSO g brown rice (soaked overnight), 2 medium onions (chopped finely or grated), 3 fi oz/90 ml olive oil, 3/4 oz/20 g pine kernels, sea salt, 1 tomato (diced), 8 fi oz/240 ml vegetable stock, V2 oz currants, black pepper, 1 teaspoon allspice, 1 tablespoon chopped parsley, 1 teaspoon dried mint, 1 teaspoon dried dill weed, 2 tablespoons lemon juice, 4 medium green peppers, slice tomato and parsley to garnish.
Drain brown rice. In a pan saut6 the onions in the oil for 10 minutes. Add rice, pine kernels, and salt, and continue cooking for 10 minutes, stirring continuously. Add tomato, stock, currants, pepper, and allspice. Stir, cover, and cook over a low heat until the stock evaporates. Remove from heat, add parsley, mint, dill, and lemon juice and stir. Cut the tops off the green peppers, remove the seeds, and stuff with rice mixture. Place in a large saucepan and add 2 cups of water. Cover with greaseproof paper and cook for 45 minutes. Garnish with sliced tomato and parsley.