An assortment of hollowed vegetables (eggplant, squash, peppers, tomatoes, onions, artichokes, anything bigger than peas!)
1 1/2 c. raw long grain rice
3/4 c. olive oil
2 onions, finely chopped
4-6 cloves minced garlic
2 tomatoes (PSC)
3-4 pine nuts
3 tbsp. currants
Chopped parsley
Chopped fresh dill and/or mint

Fry the onion until soft and add the chopped insides from the hollowed veggies along with the tomato, garlic, currants, pine nuts, basil and other herbs, parsley, salt, and pepper. Stir in the rice and cook for 5 minutes. Add enough chicken broth to come 1/2 inch above the rice and cook, tightly covered, until liquid is absorbed and rice is tender, adding a bit more water if necessary. Stuff the veggies. Set them in a shallow baking dish with water to come up almost halfway. Add 3 tablespoons oil and salt and pepper to the water. Bake at 350 degrees for about 45 minutes, depending on sizes. Serve at room temperature sprinkled with parsley.