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Ingredientes
- 12 x smallish round tomatoes
- 3 c. steamed or possibly boiled white or possibly brown rice
- 1 lrg onion, minced finely
- 1 lrg leek, green part removed and finely minced
- 1/2 c. toasted pine nuts
- 3/4 c. currants
- 1/2 c. parsley, minced
- 1 Tbsp. mint, minced
- 3/4 tsp sea salt
- 1/2 tsp black pepper
- 4 Tbsp. extra virgin olive oil
- 1 c. vegetable stock
- 1/2 c. white wine
Direcciones
- With a sharp knife, slice the tops off the tomatoes, and scoop out as much flesh as possible without damaging the exterior of the tomato. Chop the tomato pulp finely.
- Heat the extra virgin olive oil and cook the minced onion till slightly golden brown. Add in the rice, tomato pulp, nuts, currants, parsley, mint, salt and pepper and saute/fry till the mix is warm and well flavoured.
- Fill each tomato with the rice mix and replace the tops of the tomatoes.
- Bake at 180c. for 15 min. Spoon the liquid over the tomatoes and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 741g | |
| Calories 1312 | |
| Calories from Fat 781 | 60% |
| Total Fat 90.25g | 113% |
| Saturated Fat 10.14g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2724mg | 114% |
| Potassium 1775mg | 51% |
| Total Carbs 108.69g | 29% |
| Dietary Fiber 13.0g | 43% |
| Sugars 83.53g | 56% |
| Protein 14.17g | 23% |
