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Stuffed Tomatoes with Wild Rice

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Stuffed Tomatoes with Wild Rice

Rating:

(5)

Preparation time:
10
Cooking time:
50
Serves:
12

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You will need:

Recipe Ingredients
Quantity
Notes
Salt
1/4 tsp
 
MasterFoods Parsley Flakes
2 tsp
 
White Wine
1/2 cup(s)
 
MasterFoods Black Peppercorns Ground
1/4 tsp
 
Vegetable Oil
1/2 cup(s)
 
Onion(s)
1 whole
chopped 
Pinenuts
1/4 cup(s)
 
UNCLE BENS Pure Wild Rice
1 1/2 cup(s)
 
Currants
1/4 cup(s)
 
Tomato(es)
12 whole
 
Sugar
1 tbsp
 
MasterFoods Mint Flakes
2 tsp
 
Water
1 1/2 cup(s)
hot 

Preparation

  1. Preheat oven to 180°C.
  2. Slice tops off tomatoes and reserve. Scoop out tomato pulp, and sprinkle cavities with half of the sugar.
  3. Place pulp in a saucepan, with salt, MasterFoods Ground Black Pepper and sugar. Simmer until soft.
  4. Press through a sieve.
  5. Gently fry onion in half of the oil, until transparent. Add pinenuts and cook another 5 minutes.
  6. Bring water to the boil, add rice, cover and simmer for 10 minutes, until the liquid is absorbed.
  7. Once cooked, add currants to rice and mix through.
  8. Fill tomatoes, allowing room for the rice to swell.
  9. Replace tops, and stand in a baking dish.
  10. Pour pureed tomato pulp and wine into the dish.
  11. Spoon remaining oil over the tomatoes, and bake, uncovered, for 30 minutes.
  12. Serve hot or cold.
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