2 potatoes, peeled and cubed
3 cups water
8 tablespoons paprika
4 green onions, sliced
1 garlic, chopped
salt and ground black pepper to taste
In a large pot over boiling water, pipe the following into the potatoes:
1 cup uncooked long-grain white rice
1 cup water
1/2 teaspoon ground black pepper
filling ingredients:
3 tablespoons cold water
3 tablespoons uncooked long-grain white rice
3 tablespoons uncooked nondairy yogurt
3 teaspoons coarsely ground black pepper
3 tablespoons cold water
1 lemon, juiced
coarsely ground black pepper to taste
3 tablespoons cold water
1/2 cup tomato tomatoes, juiced
1/4 cup olive oil
3 tablespoons pasta, drained
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
In a 1 quart pot, combine the water, ΒΌ cup of water, and the paprika and 4 green onions. Simmer over medium heat, covered, until the rice thickens and the mixture thickens, 7 to 8 minutes.
Meanwhile, bring a large pot of water to a boil. Place potatoes in water to cook until tender but not nearly done, about 10 minutes. In a separate small bowl, combine paprika, 3 tablespoons cold water, remaining pepper, 3 tablespoons cold water, lemon juice, tomatoes, olive oil and salt and pepper to taste. Refrigerate for at least 3 hours or overnight.