Healthy Kousa Mahshi
Prepared with fresh squash, lean meat, and aromatic veggies and herbs sinking in tomato sauce, this healthy Kousa Mahshi recipe is a highlight of a heartwarming plate. Its fans are both the young and the old, making it the ideal fir for anytime of the year.
- Prep time
- 25 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ cup sushi rice ((Calrose))
- 10 ounces 96/4 lean ground beef
- 14 small zucchini squash/Mexican squash
- 1½ cans tomato sauce (15-ounce cans)
- 4 cups water
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 tablespoon 7 spice
- 1 teaspoon salt
- ½ teaspoon turmeric
- 1½ tablespoons dried mint (divided)
- ½ tablespoon coriander powder
- ¼ teaspoon black pepper
- 1 tablespoon bullion powder
- 6 cloves garlic
- ¼ cup parsley
- ¼ of green onion greens
- 2 small Roma tomatoes
- 1½ cups zucchini cores (after squeezing the water out)
Instructions
- 1
Wash the rice in cold water until the water runs clear, about 3 times.
- 2
Soak it in room temp water for 30 minutes. Drain and set aside.
- 3
Cut the ends of the zucchini and core them until thin, but not pierced. Save the core.
- 4
Transfer the cores to paper towels or a cheese cloth and squeeze out all the liquid.
- 5
To a food processor, add the garlic, tomatoes, green onions and parsley. Process until finely chopped.
- 6
Transfer the mixture to a bowl, and add 1.5 cups of the zucchini cores along with all the seasonings, only adding 1 tablespoon of the dried mint.
- 7
Add the drained rice and the ground beef and mix well.
- 8
Stuff the zucchinis equally, and layer them in your pot.
- 9
Add the hot water, and let it boil for 10 minutes before simmering on low heat for 15 minutes.
- 10
After 15 minutes are done, add the tomato sauce and remaining dried mint.
- 11
Adjust for salt, and let them simmer for another 10 minutes or so before serving.