Stuffed baked courgettes - with cashews and wild rice

• Serves:4

Ingredients

• 2oz / 55g wild rice (or short-grain rice)
• 4 large courgettes
• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 red pepper, seeded and chopped
• 1-2 garlic cloves, crushed
• 2oz / 55g carrot, grated
• 1 1/2 oz / 45g cashew nuts, lightly toasted
• Salt and pepper to taste

Preparation

Preheat oven to 195C.

Cook the rice until al dente.

Cut the courgettes in half lengthways. Remove the flesh, leaving about half a centimetre. Chop the flesh and set aside

Heat the vegetable oil in a pan and add the onions and red pepper. Cook gently for about ten minutes until the onion is starting to brown. Add the garlic, chopped courgette flesh and carrots and cook for a further few minutes.

Remove the pan and add cashew nuts, rice, salt and pepper. Spoon mixture into the courgette shells.

Cover and place on a baking tray. Cook for 25-30 minutes.