John and I fell in love with Turkey on our honeymoon. When I saw this recipe from fellow blogger Linden Tea, I really wanted to try it. But, I have to confess that the Italian in me came out. Instead of crushed tomatoes, I diced a bunch from our garden, sprinkled them with Garlic Pepper and Salt, and drizzled a little Olive Oil over everything before steaming them.
We cooked a cup of brown rice, according to directions, used 1/2 cup in the filling, and reserved the rest to serve with the zucchini. Once the zucchini were cooked, I set them on a bed of rice. Then I poured the excess water off the tomatoes and blended the sauce with my immersion blender and poured it over the zucchini and rice. We topped it off with a little parmesan cheese.
Lovely Oriental Poppy – Orcas Island, WA
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