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Ingredients
  • 4 zucchinis
  • 500g (17 oz) button mushrooms
  • 200g (1 cup) rice, I used risotto rice
  • 1 large onion, diced
  • 3 garlic cloves, mashed
  • 3 Tbsp psyllium husks, or replace them with either ground flax seeds or two medium eggs, beaten
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp ground coriander seeds
  • 6g (½ cup) parsley, chopped
  • ⅓ cup dill, chopped
  • 2 Tbsps oil
  • sea salt and pepper, to taste
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