Spinach & Olives Stuffed Tomatoes
|Vegetable broth||1 1⁄2 Cup (24 tbs)|
|Millet||1⁄2 Cup (8 tbs)|
|Olive oil||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced (Large Clove)|
|Packed baby spinach leaves||1⁄2 Cup (8 tbs)|
|Pitted kalamata olives||2 Tablespoon, chopped|
In a small saucepan over high heat, bring the broth to a boil.
Add the millet.
Reduce the heat to low, cover, and simmer for 40 minutes, or until the broth is absorbed and the millet is tender.
Remove the pan from the heat.
Meanwhile, preheat the oven to 375°F.
Slice the top quarter from each tomato and reserve.
Remove the seeds from each tomato.
Scoop out the pulp from each tomato and chop.
Set the pulp aside.
Heat the oil in a medium skillet over medium heat.
Add the garlic and onion and cook, stirring occasionally, for 5 minutes.
Add the reserved tomato pulp, the spinach, and the olives and cook, stirring occasionally, for 5 minutes, or until tender.
Add the millet and cheese.
Evenly divide the millet mixture among the tomatoes and replace the tops on each tomato.
Place the tomatoes in an 11" X 8" baking pan.
Bake for 15 minutes, or until heated through.