Ingredients

1 purple onion, sliced
1 carrot, grated
4 tablespoons olive oil
3 to 4 cups cooked rice
1/2 cup raisins
3 tablespoons dried dill weed
3 tablespoons fresh parsley
Salt and freshly ground black pepper
1/2 cup cooked, well-drained chick peas, optional
3/4 cup toasted walnuts

Directions

In a skillet, saute the onions and carrots in olive oil. In a large bowl combine the onion and carrot mixture with remaining ingredients. Can serve as a side dish or use as a stuffing for these dishes.

Stuffed cabbage leaves: Blanch 6 to 8 large outer cabbage leaves for 3 minutes in boiling water. Roll 1/4 cup of stuffing mixture in each leaf. Place seam side down in a greased baking dish. Dot with sour cream and scatter with 1 cup diced canned tomatoes or 1 cup peeled, diced fresh tomatoes. Bake at 325 degrees for 30 minutes.

Stuffed zucchini: Halve 3 to 4 zucchini or summer squash. Remove seeds and make a hollow with a melon baller. Steam zucchini over boiling water for 2 minutes. Stuff with stuffing mixture, top with grated Cheddar cheese, pressing cheese into stuffing. Place zucchini in greased baking dish. Bake at 325 degrees for 30 minutes. Makes 3 to 4 servings.