(Random stuffed tomato image)
INGREDIENTS
1/2 cup uncooked white rice (she used orzo)
1/2 cup red lentils
1 cup boiling water
2 tablespoons butter
1 onion, chopped
1 tablespoon chopped fresh mint
salt to taste
ground black pepper to taste
8 medium tomatoes
2 tablespoons vegetable oil
1 clove crushed garlic
DIRECTIONS
Rinse rice and lentils in a strainer. Place in a small saucepan and stir in boiling water. Cover. Cook for 10 minutes over medium heat.
Meanwhile, melt butter or margarine in a saute pan. Add onion, and saute until golden brown over medium low heat. Stir in lentil mixture and mint. Season generously with salt and pepper.
Slice the tops off tomatoes, and reserve. Scoop out the middles, and reserve. Fill tomato shells with lentil mixture, and replace the tops. Stand in a baking dish.
Chop reserved tomato middles, and place in a small bowl. Mix in oil and garlic. Pour around the stuffed tomatoes. *
Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes. Remove from oven, and serve.
Makes 8 servings.
*We omitted this step and used the reserved tomato middles to create a dressing to serve with the finished dish. I chopped the reserved tomato, added some finely chopped garlic, some mint, salt, pepper and some balsamic vinegar. Create your dressing before you put the tomatoes in the oven so the flavors have a chance to combine.
To get a firmer tomato Alton Brown suggests sprinkling your tomato shells with coarse salt, turning them upside down and letting them drain for 15 minutes and then rinsing before stuffing in order to draw out more moisture.
If you're overrun with summer tomatoes (lucky you!) give stuffed tomatoes a try!
Posts
2 comments:
Yum! Does that look good!
I'll bet you could stuff them with tabouli, too. Though the lentils prob'ly would be more nutritious.
A good friend made this exactly as written and loved it. She says next time she will add pepper flakes or hot sauce to sharpen it to her taste. I'll be trying it soon.
Post a Comment