Baked Tomatoes Stuffed with Wheat Berries and Emmental
Nutritional values
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 30.68 g | (31 %) | ||
| Fat | 27.01 g | (23 %) | ||
| Carbohydrates | 48.94 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.67 g | (32 %) |
| Vitamin A | 466.15 mg | (58,269 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.45 mg | (12 %) | ||
| Vitamin B₁ | 0.38 mg | (38 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 5.45 mg | (45 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 59.86 μg | (20 %) | ||
| Pantothenic acid | 0.32 mg | (5 %) | ||
| Biotin | 11.15 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52.17 mg | (55 %) | ||
| Potassium | 873.59 mg | (22 %) | ||
| Calcium | 807.08 mg | (81 %) | ||
| Magnesium | 39.02 mg | (13 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.64 mg | (8 %) | ||
| Saturated fatty acids | 16.88 g | |||
| Cholesterol | 70.08 mg |
Ingredients
- Ingredients
- 200 grams Wheat grain
- 0.35 l water
- 8 large Tomatoes
- 1 onion
- 2 garlic cloves
- 1 bunch parsley
- 2 sprigs thyme
- ½ Tbsp butter
- salt (and pepper)
- 200 grams Emmentaler cheese
- 150 grams Mozzarella
Preparation steps
For the wheat berries: Place the wheat berries in a pot and cover with water. Bring to a boil and reduce to low heat. Simmer for 1 hour. Remove from heat and allow to soak for 1 hour.
For the tomatoes: Rinse the tomatoes, pat dry and slice off the tops for lids. Use a teaspoon to hollow out the tomatoes. Remove the seeds from the hollowed flesh. Chop the tomato flesh and spread on a paper towel to drain juices. Peel and finely chop the onion and garlic. Rinse the parsley and thyme, shake dry and pluck leaves. Finely chop the parsley. Preheat the oven to 220°C (approximately 430°F).
For the filling: Heat the butter in a saucepan. Add the onion, garlic and thyme, and cook until translucent. Stir in the wheat berries and half the tomato flesh. Simmer until all the moisture has evaporated. Season with salt and pepper to taste. Remove from heat and allow to cool. Stir in the chopped parsley. Finely dice the emmental and stir into the wheat berry mixture.
For assembling: Season the inside of the tomatoes with salt to taste. Divide the wheat berry mixture between the tomatoes. Season the remaining tomato flesh with salt and pepper to taste, and stuff into the tomatoes. Thinly slice the mozzarella and place on top of the tomatoes. Place the tomatoes in a baking dish and bake in the oven until cooked, about 20 minutes.
