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Tomatoes Stuffed with Red Rice and Wild RiceTheWorldWideGourmet.com

Flavors of France

Total time: 1hr to 2hr

Preparation time: 30 minutes
Cooking time: 1 1/4 hours

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:85.1 kcal

Proteins:1.7 g

Fats:6.3 g

Carbohydrate:6.3 g

Fibers:1.4 g

Sugar:2.4 g

Cholesterol:0 mg

Sodium:65.4 mg

Calcium:14.2 mg

Energy:181 kcal

Proteins:3.6 g

Fats:13.5 g

Carbohydrate:13.4 g

Fibers:2.9 g

Sugar:5.1 g

Cholesterol:0 mg

Sodium:139.2 mg

Calcium:30.3 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

500

g

medium tomatoes

200

g

large ripe tomato

8

black olives

20

g

red rice

20

g

wild rice

2

thin green onions

15

g

pine nuts

30

ml

olive oil

5

ml

sherry vinegar

salt and freshly ground pepper

METHOD

  1. Cook the two rices separately - allow about 1 hour for the red rice and 1 hour 15 minutes for the wild rice. After cooking, refresh and drain.
  2. Blanch the tomatoes. Completely skin the large tomato, cut it into quarters, seed, and cut the flesh into small cubes.
  3. For the small tomatoes, remove the skin by beginning at the bottom of the tomato and peeling up towards the stem end. Cut off a lid and hollow out the centres. Season with salt and pepper. Set aside.
  4. Pit the olives and dice finely. Finely chop the onions.
  5. Toast the pine nuts under the broiler or in a skillet with 1 tbsp. olive oil.
  6. Set aside 1 tbsp. diced tomato, 1 tbsp. chopped onion and half of the olives. Season with 2 tbsp. olive oil, the vinegar, salt and pepper.
  7. Combine the remaining vegetables and pine nuts with the two rices. Bind with the mayonnaise, season with salt and pepper.
  8. Stuff the small tomatoes and replace the lids.
  9. Place 2 tomatoes on each plate and arrange the diced vegetables combined with the vinaigrette around them.

WINE SUGGESTIONS

Zinfandel

Merlot

Sangiovese

CHEF'S NOTES

To cook the rice, follow the instructions on the package since the cooking time varies according to quality.

To vary the recipe, you can add some chopped cilantro and a chopped sardine or anchovy to the stuffing.



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