Stunning combination of fragrant wild rice, quince and meat makes this dish just wonderful.
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Quince wash, wrap in parchment and bake in the oven for 20 minutes at 200 C.
Cook the rice as directed on package.
Quince pulls it softer. We take out the middle making a recess.
To the cooled rice add the mince, chopped red onion, raisins, a little salt and pepper. You can add the removed midway quince chopped her.
Fill with the prepared stuffing quince, sprinkle with sumac and bake for 20 minutes in the oven at 200 C.