Rice stuffed tomatoes
This is an excellent recipe for a simple and healthy dish: tomatoes stuffed with rice. Beautiful, juicy and tasty tomatoes, combined with rice enhanced with thyme, parsley and appenzelnut… The perfect combination for a light, meatless dinner that will please everyone. Test this recipe quickly, you will adopt it immediately!
Ingredients :
- 4 tomatoes
- 100g long grain white rice
- 1 onion
- 1 clove of garlic
- 100 g appenzelnuts
- 2 tbsp. olive oil
- 2 sprigs of thyme
- 4 sprigs of parsley
- 20 cl of water
- fine salt, ground black pepper
Preparation :
-
1
Bring the water to a boil then add the rice and 1 pinch of salt. Cook, covered, over low heat, for 15 to 20 minutes.
-
2
Wash the tomatoes and cut a hat in the upper part of each of them. Dig the tomato with a small spoon. Salt and pepper the hollowed out tomato. Mash the flesh with a fork, and set aside. Peel the onion and the clove of garlic, then chop finely. Chop the thyme. Strip the parsley and chop it. Grate the cheese.
Technical moves
How to chop your herbs?
Carve an onion
How to peel and seed tomatoes easily?
How to peel garlic?
-
3
Preheat the oven to 220°C (th. 7).
-
4
Brown the onion, garlic, thyme and parsley in half the oil, over low heat, for 5 minutes. Add the rice, cheese and tomato pulp. Mix everything well. Add salt and pepper.
-
5
Fill the hollowed-out tomatoes with the stuffing (it should overflow a little) then place the hat on top. Place the stuffed tomatoes in a baking dish. Divide the rest of the stuffing between the tomatoes. Drizzle with the rest of the oil. Bake on medium heat for 20 minutes.
-
6
Serve hot, in the baking dish.
Tips
For an even tastier recipe, you can modify the cooking of the rice and opt for a pillaf rice: you just have to brown your rice (raw) in 2 tbsp. tablespoons of olive oil and add water when the grains of rice are translucent. You can also add 1 or 2 vegetable stock cubes to the cooking water.
