Creators
Samantha & Chris Mener
Description
This Rice and Currant Stuffed Tomatoes recipe features flavorful basmati rice mixed with nuts, spices, and sweet currants, all baked in ripe tomato halves for a delicious and healthy dish.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Almonds | 3 1/5 tbsp | ground |
Almonds | 1/5 cup | blanched, chopped |
Broth | 2/5 cup | |
Cumin | 1/5 tsp | |
Currants | 1/5 cup | |
Garlic | 2 2/5 clove | |
Mint | finely chopped, garnish | |
Olive Oil | 3 1/5 tbsp | |
Pepper | 1/5 tsp | |
Tomato | 2 2/5 | large, ripe |
Turmeric | 2/5 tsp | |
Basmati Rice | 1/5 cup | |
Salt | 2/5 tsp |
PREPARATION
- Cut tomatoes in half and scoop out the pulp and seeds. Coarsely chop the pulp and seeds and set aside in a bowl. Set the tomato half cut side down on a paper towel.
- Add the rice, ¼ tsp salt, and broth to a pot and cook on medium heat, 8-10 minutes.
- Heat a pan on the stovetop on medium heat. Add the oil, onion, turmeric, pepper, cumin and ¼ tsp of salt and mix together. Stir frequently until onion caramelize, about 5 minutes. Then add the garlic and chopped blanched almonds and cook for another minute.
- Remove the pan from the heat and stir in the cooked rice, tomato, and currants.
- Preheat your oven to 375 °F (190 °C).
- Scoop the rice mixture into the tomato halves. Place the filled tomatoes into a rimmed baking dish. Add a ¼ cup of water into the dish and place into the oven and cook for 20 minutes.
- Remove from the oven and sprinkle with the ground almonds. Return to the oven for another 20 minutes. Garnish with chopped mint.
SUGGESTIONS
- The rice mix can be served on its own as a delicious side if you want to skip stuffing the tomatoes.
- Prepare in advance and just throw your stuffed tomatoes in the oven for easy entertaining.
- Add some chopped parsley into the rice mix for a more herbaceous flavor.