This recipe looked both easy and tricky to get right. So why not have a go!
First I friend the onion, and once browned added the rice, sultanas (in place of currants) and pumpkin seeds (in the absence of pine nuts), along with the lemon juice, herbs and spices. This was fried for a further few minutes while I prepped the courgettes.
This step was the tricky part - "scooping" out some of the courgette flesh without cutting all the way through and leaving enough courgette-y goodness. Additionally, raw courgette is quite hard so using just a spoon was hard.
The filling was divided between the courgette boats and placed in a shallow pan which was filled with boiling water, salt, sugar and lemon juice to just below the filling. This was left to simmer for 30 minutes while I knocked together a salad and toasted some potato waffles.
The rice was still a little underdone when I plated up, but it was still a novel and tasty dinner. With two portions remaining, I'm sure a quick blast in a microwave will sort out the remaining rice that isn't quite al dente.
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