Page 177 - The Mediterranean Refresh

9. Pour in ¼ cup of the wine and ¼ cup of the
water. Season with salt and pepper to taste. Reduce
the heat to low and simmer, covered, for about
10 minutes, then add the parsley, dill and mint.
Cover and continue to cook about 5 minutes more,
until the liquid is almost completely absorbed and
the rice is soft but only about half cooked. Remove
DINNER from the heat and let cool.

10. When the rice is cool enough to handle, use a
small teaspoon or a butter knife to carefully fill
THE MEDITERRANEAN REFRESH 11. Use toothpicks to hold the squid securely
about three-quarters of each squid with the rice
mixture.

closed.
12. Pour the remaining 2 tablespoons olive oil into
a large casserole dish.

13. Place the squid carefully in the dish and pour
in the remaining ¾ cup wine and the canned
tomatoes. If the squid are not fully submerged,
add just enough water to cover, then season with
salt and pepper to taste.

14. Cover and place in the oven to cook for 1½ to
2 hours or until the rice is cooked and the squid is
fork-tender.

15. Check throughout the cooking time to see if
more water is necessary so that the mixture
doesn’t dry out.

16. Serve the squid with a simple green salad.

NUTRITION DATA FOR 1 SERVING:
Calories 558kcal Sodium 323mg
Total Carbohydrates 25g Potassium 1074mg
Protein 43g Dietary Fiber 3g
Total Fat 26g Sugars 6g
Saturated Fat 4g Vitamin A 17% Daily Value
Polyunsaturated Fat 7g Vitamin C 57% Daily Value
Monounsaturated Fat 13g Calcium 13% Daily Value
Trans Fat 0.8g Iron 21% Daily Value
Cholesterol 583mg

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