Marrow Rice Recipes

STUFFED MARROWS

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Put the rice into a saucepan and add twice the volume of water (700ml). Bring to the boil, then turn down the temperature, cover with a lid and simmer for 10 minutes until the rice has absorbed the water and is tender. Turn off the heat and leave covered.
• Meanwhile, cut the marrows in half lengthways. Using a spoon, scoop out the seeds and most of the flesh from the centre of the marrows and discard. Chop the onion, pepper, mushrooms, tomatoes and celery into small pieces.
• Heat the oil in a pan, add the onion, pepper and celery and cook gently until really soft, about 10 minutes. Add the tomatoes and mushrooms and cook for another 5-10 minutes until all of the vegetables are softened. Carefully add the vegetables to the cooked rice and mix together.
• Grate the apple, discarding the core in the middle, and add to the vegetable and rice mixture. Add a pinch of paprika, season and combine everything together.
• Spoon the rice and vegetables into the marrow halves, then put onto a baking tray. Cover with foil and bake for 1 hour 20 minutes, removing the foil for the last 15 minutes. Using oven gloves, take the marrows out of the oven to see if they are cooked. You may need to put them back in the oven for another 10 minutes until tender.

SPANISH RICE STUFFED MARROW

Steps:

• Cut the marrow in half lengthways, remove the soft middle by scraping it out with a spoon and then put the marrow on a baking tray. Season it and drizzle with olive oil then place in the oven at 180C for an hour.22
• Cook the chorizo in a saucepan until it releases it's oil and begins to go a little crispy. Add the onions and chilli pepper. When the onions are soft, add the garlic. Cook for a minute and then add the rest of the vegetables, the herbs and spices, and the rice. Stir in.
• Add about 3/4 of the stock. Cover and leave to simmer gently. After 15 minutes check it and stir in the rest of the stock if necessary.
• Spoon the filling into the marrow. You might not be able to fit all the stuffing in. Return the stuffed marrows to the oven and cook for another 20 minutes. The extra stuffing can be served alongside the marrows or for anyone who doesn't like marrow and just wants the stuffing.

MARROW RICE

Steps:

• Wash the marrow and cut it into cubes.
• Heat the oil in a large, heavy based pan and fry the onions for 5 mins, then add the marrow, green peper, rice, garlic, bay leaf, tomatoes and water. Add salt and pepper to taste.
• Bring to the boil, then turn the heat down and cover. Cook very gently until the rice is cooked and all the liquid is absorbed. Check the seasoning. Sprinkle with the parsley and serve.