Curried Rice 'n' Bean-Filled Zucchini

1 cup cooked adzuki or black beans (or other small bean)

1 cup cooked chew grain (e.g., whole kamut, spelt, wheat berries)

1 cup cooked brown rice

1/2 cup celery, diced

1/2 cup green onions, chopped

1/4 cup tahini

2-3 tbsp raisins

1 tbsp mild curry paste 

1/2 - 3/4 tsp blackstrap molasses

1/4 tsp cumin

1/4 tsp sea salt

1/8 tsp cinnamon

2 medium-large zucchini (or 3 smaller)

4-5 tbsp cashews, crushed or ground a little

Preheat over to 375.  In a large bowl, combine all the ingredients except the zucchini and cashews.  Mix well to bind the mixture.  Trim the ends off the zucchini and split lengthwise.  Use a spoon to scoop out seeds and some flesh the whole length of zucchini, leaving about 1/4 - 1/2 inch of flesh.  Discard scrapings.  Place zucchini halves in a lightly oiled 8x12 (or similar) baking dish.  Spoon mixture into zucchini, heaping the filling in each, and sprinkle with the cashews.  Cover with foil and bake for 23-25 minutes, then remove foil and bake for another 12-14 minutes.

This idsh is great drizzled with a dressing or vinaigrette. 

Ian = F-, Edmund = A+, K=A+