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Tomatoes Stuffed With Rice

creative.chef's picture
Ingredients
  Firm tomatoes 12 Large
  Sugar 10 Gram (About 2 Teaspoons)
  Oil 4 Fluid Ounce (About 100 Milliliter Or 0.5 Cup)
  Onions 2 , chopped
  Parsley 1 Bunch (100 gm), chopped
  Long grain rice 11 Ounce (About 300 Grams Or 1 3/8 Cup)
  Currants 1 Ounce (About 25 Grams Or 2 Tablespoon)
  Pine nuts 2 Ounce (About 50 Grams Or 2 Tablespoon)
  Dried breadcrumbs 1⁄3 Ounce (About 10 Grams Or 2 Tablespoon)
  Salt To Taste
  Pepper To Taste
Directions

1 Preheat the oven to 200°C, 400°F, gas 6.
Cut a lid from the stalk end of each tomato and scoop out the centres of the tomatoes.
Discard the seeds and cut the pulp into dice.
Sprinkle the in sides of the tomatoes with sugar, salt and pepper.
2 Heat 60 ml (4 tablespoons) of the oil in a pan and cook the onion until softened.
Add the parsley and tomato pulp and cook over a low heat until most of the moisture has evaporated.
3 Meanwhile, cook the rice in boiling salted water.
4 Add the currants and pine nuts to the rice.
Add the onion and tomato mixture.
5 Fill the tomatoes with the rice mixture.
Place them in an oven- proof dish and sprinkle with the breadcrumbs and the rest of the oil.
Bake in the oven for 15 minutes.
Serve very hot.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Vegetable
Restriction: 
Vegetarian
Servings: 
6

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