Stuffed Tomatoes
INGREDIENTS:
1/2 cup basmati rice - any rice would work
1/2 cup quinoa (rinsed thoroughly, so it's not bitter)
2 cups vegetable or chicken broth
2 tablespoons of butter
1 small onion, diced
3 cloves of garlic, minced
1 tsp dried basil, more or less (or fresh if you have it)
handful of chopped spinach leaves
salt & pepper to taste
6 tomatoes
DIRECTIONS:
Preheat that oven to 400F.
Cook the rice and quinoa together with broth instead of water.
Sauté the onions and garlic in the butter until tender. Add basil, salt, and pepper, remove from heat, and add spinach.
When the rice/quinoa is cooked, mix it together with the sautéed mixture.
Slice the tops off of the tomatoes, and carefully scoop out the insides. Fill each tomato with the filling, and put the top back on. Arrange the tomatoes in a small baking dish with sides, and squeeze them in there together together so they can't tip over. Bake at 400F for 20-30 minutes, or until the tomatoes are tender. Serve hot or at room temperature.
There may be a little rice leftover, but it's so good, you can just eat it on the side.
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