Right now I have a cracking hangover. Quel surprise, right?
I just want carbs and chocolate and awful things, but mind over matter! Now I know most of you will disagree with me that courgette is hardly an amazing substitute but when you turn it into little boats (you don’t realise how much it excites me to make them into boats!) and stuff it with meat and carbs – am I selling it yet?
The rice dish itself is yummy enough to have on its own, but added to juicy courgette and with a grating of cheese – hangover cured! (I’m going to bed immediately after finishing this post).
It’s quite a fussy dish as all the components need doing at the same time, so make sure your prep is done before starting.
Ingredients for one hungry person:
1/4 cup of rice
1 large, juicy tomato
1 Tsp. herbes de provence
1/2 onion, diced
2 Tbsp. sun dried tomato purée
1-2 garlic cloves, crushed
1/2 yellow bell pepper, chopped
scattering of pine nuts, optional
Heat the oven to 190C. Cut your courgette in half lengthways and using a teaspoon scoop out the pulpy centre – you can get rid of this. Put the courgette boats (eee!) in a roasting tray, cover with foil and bake for 16-18 minutes.
Meanwhile, get the rice cooking according to the packet instructions in salted water. In a separate pan, heat some rapeseed oil and brown the beef. Add the onion, pepper, garlic, tomato, tomato purée and the dried herbs and stir to mix thoroughly.
Drain the rice and add this as well and mix again. Keep warm until the courgette is cooked.
To check if the courgette is cooked prod it with a fork – it should pierce easily. Scoop the rice/beef mix into the boats and shave some parmesan over the top. Polish it off!