Name: STUFFED TOMATOES
Ingredients: 4 Large tomatoes (approx. 400 g); 50 g Onions; 1 tbsp Olive oil; 40 g Rice (uncooked); 70 ml Vegetable stock; 1 tbsp Currants; 1 tbsp Flat-leaf parsley; Salt, pepper; 250 ml Vegetable stock

STUFFED TOMATOES

Course: Rice

Servings for 4 persons

Calories per Serving: 86kcal

Ingredients

Large tomatoes (approx. 400 g) 4
Onions 50 g
Olive oil 1 tbsp
Rice (uncooked) 40 g
Vegetable stock 70 ml
Currants 1 tbsp
Flat-leaf parsley 1 tbsp
Salt, pepper
Vegetable stock 250 ml

Preparation

Wash the tomatoes, cut the top off each tomato, creating a “lid” and keep it. Use a spoon to hollow out the tomatoes then dice the pulp. Peel and finely chop the onions.
Heat the oil in a saucepan, add the onion and sauté. Add the rice, currants, vegetable stock, diced tomatoes and bring to a boil.
Simmer for 10 min. at low temperature. Season with salt, pepper and parsley.
Fill the rice mixture into the hollowed-out tomatoes and place them in a casserole dish. Place the tomato lids on top. Pour in 250 ml of vegetable stock. Cover the dish with aluminium foil. Bake the stuffed tomatoes in the oven for approx. 50 min. in a hot oven at 180 °C, and remove the foil after approx. 30 min.