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Ingredients
for
4
Tomato Stuffed with Rice
50 min.
Time:
Ingredientsfor
- Ingredients
- 4 Beefsteak tomato
- 50 grams Long grain rice
- 30 grams wild Rice
- 1 tsp Vegetable broth
- 150 milliliters water
- 1 garlic clove
- 80 grams Whipped cream
- salt
- freshly ground peppers
- 1 tsp Mustard
- 2 Tbsps Crème fraiche
- 125 grams shrimp (Ready to cook)
- 4 slices aged Gouda
- 2 sprigs Dill
Preparation
1.
Combine rice with vegetable stock and water and cook, covered, for about 20 minutes. Rinse and dry tomatoes, cut off lids and scoop out pulp with a spoon. Cut pulp into cubes. Peel garlic and squeeze through a garlic press. Combine pulp and garlic with creaam and puree. Season with salt and pepper and spread in a baking pan.
2.
Combine rice with mustard, crème fraiche and shrimp and stuff tomatoes with the mixture. Replace tomato lids and top with a slice of Gouda. Arrange tomatoes in a baking pan and bake in preheated oven at 175 °C (approximately 350 °F) for about 15 minutes. Rinse and shake dry dill. Garnish tomatoes with dill and serve.