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>ZUCCHINI ENCHILADAS >INGREDIENTS >1 c. uncooked rice >2 c. water >several cloves of garlic, crushed >1 large onion, minced >5 Tbs. olive oil >1 tsp. salt >2 red (or green) bell peppers, minced >10 small zucchini, shredded and squeezed out >1 tsp. each: cumin, oregano, basil, cayenne, black >pepper >1/2 c. unsalted sunflower seeds >1 c. slivered almonds >2 c. sharp cheddar cheese, grated >Mexican hot sauce....see other recipe >14 burrito size tortillas >PREPARATION >Make the filling first and then cook the enchiladas in >the Dutch. >Wash rice, cook with water and a few crushed garlic. >Once boiling, reduce heat and simmer for 25-30 >minutes. Don’t remove the lid until done! >In a large, heavy skillet, saute the garlic and onion >in olive oil and salt. >When the onions are soft, add peppers, zucchini and >herbs. Stir and continue to cook over medium heat >another 8 min. stir in sunflower seed and almonds, >cook 2 more minutes. Remove from heat and stir in >the cooked rice and cheese. Allow to cool to room >temperature. Assemble the enchiladas by placing 1-2 >heaping spoonfuls of filling on one side of the >tortilla and roll it up. Pour a small amount of sauce >into >the Dutch oven, place the enchiladas on top. Layer >sauce, enchiladas, sauce, cheese, enchiladas, sauce, >cheese. Should be enough to make two layers. >COOKING TIME: 30 minutes, preheat the lid > >GrubTime >http://packlitepro.com

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