Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Great recipe for Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry. Changing up the rhythm in healthy eating, I turned my meal around to get my nutritional intake with some variety. Get full Egyptian Stuffed Vegetables (Mashi) Recipe ingredients, how-to directions, calories and nutrition review.
Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry:
- Get Stir fry
- Prepare 1 cup Mushrooms diced
- Prepare 200 grams Diced chicken breast
- Take Stuffed squash
- Get 8 small Italian zucchini (about 6 inches in length)
- Get 1 cup Short grain rice
- Make ready 20 grams Chopped fresh dill
- Take 2 clove of garlic minced
- Make ready 2 tbsp Tomato paste
- Prepare 20 grams Chopped fresh corriander
- Make ready 20 grams Chopped fresh parsley
- Take 2 bullion cubes (chicken or vegetable)
- Get 4 cup boiling water
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Steps to make Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry:
- Divide squash evenly in half trying to keep all a uniform size. Cut the tips off the end so they can stand.
- Core the middle of the squash with a vegetable peeler, being careful to not go through the bottom or the sides.
- Mix together in a bowl the rinced rice, herbs, tomato paste, garlic and salt.
- Stuff each zucchini with the rice mixture generously
- Waste not what not, set aside the cores of the zucchini for the stir fry.
- Stand the stuffed zucchini in a medium size sauce pan evenly, making sure you get a good fit. If loose they will tip over.
- Boil the water with bullion cubes, pour the broth over the stuffed zucchinis until just over the top. Any not covered well will cook just fine.
- Bring pan to a boil and reduce heat to simmer about 20 minutes. Until broth is absorbed and rice cooked.
- In a frying pan add the diced chicken, zucchini cores and mushrooms seasoning to taste. Stir fry until cooked about 10 minutes.
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