Tomatoes Stuffed with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 11.81 g | (12 %) | ||
| Fat | 15.35 g | (13 %) | ||
| Carbohydrates | 32.89 g | (22 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 7.48 g | (25 %) |
| Vitamin A | 580.83 mg | (72,604 %) | ||
| Vitamin D | 0.11 μg | (1 %) | ||
| Vitamin E | 3.31 mg | (28 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 5.94 mg | (50 %) | ||
| Vitamin B₆ | 0.48 mg | (34 %) | ||
| Folate | 77.61 μg | (26 %) | ||
| Pantothenic acid | 0.67 mg | (11 %) | ||
| Biotin | 17.45 μg | (39 %) | ||
| Vitamin B₁₂ | 0.31 μg | (10 %) | ||
| Vitamin C | 63.23 mg | (67 %) | ||
| Potassium | 1,283.31 mg | (32 %) | ||
| Calcium | 274.52 mg | (27 %) | ||
| Magnesium | 76.95 mg | (26 %) | ||
| Iron | 3.04 mg | (20 %) | ||
| Iodine | 0.65 μg | (0 %) | ||
| Zinc | 1.88 mg | (24 %) | ||
| Saturated fatty acids | 6.47 g | |||
| Cholesterol | 29.92 mg |
Ingredients
- For Tomatoes
- 4 Beefsteak tomato (200 g)
- 1 tsp cold pressed olive oil
- scallions (for garnishing)
- butter (for buttering dishes)
- For Filling
- 50 grams finely chopped onions
- 1 Tbsp butter
- 1 tsp fresh thyme
- 1 bay leaf
- 100 grams Long grain rice
- 30 grams carrots (1 mm thick)
- 30 grams Celery (2 mm thick)
- 30 grams Zucchini (2 mm thick)
- 30 grams Frozen pea
- 2 tsps Sour cream
- 75 grams finely grated Gruyere
- salt
- ground white peppers
- For Tomato Sauce
- 50 grams finely chopped onions
- 2 finely chopped garlic cloves
- 2 sprigs thyme
- 3 tsps olive oil
- 4 finely diced Beefsteak tomato
- 100 grams Tomato paste
- 1 generous pinch sugar
- salt
- ground white peppers
Preparation steps
Rinse and dry tomatoes. Cut off tomatoes' top thirds and reserve. Scoop out pulp from remaining tomatoes with a spoon and reserve pulp.
Prepare tomato sauce. Heat olive oil in a pan and sauté garlic with thyme. Add diced tomatoes and tomato paste and cook until tomato pieces are soft. Add 400 ml (approximately 1.5 cup) of water, season with salt and pepper and simmer for about 5 minutes. If necessary, season with salt and sugar. Puree in blender and strain through a sieve. Set aside.
Prepare filling. Heat butter is a pan, sauté onion with bay leaf and thyme until translucent. Add rice and sauté for 1 minute, then add 200 ml (approximately 3/4 cup) of water, carrot slices and 150 grams (approximately 5 ounces) of reserved tomato pulp.Season with salt and pepper.
Bring to a boil, reduce heat and simmer for about 5 minutes, stirring occasionally.
Add celery and zucchini slices, stir in peas and simmer for about 15 minutes.
Add crème fraiche and grated cheese, mix well. Season with salt and pepper.
Stuff tomato shells with rice mixture and replace tops. Place stuffed tomatoes in a lightly buttered baking dish.
Drizzle stuffed tomatoes with olive oil and bake in preheated oven at 180°C (approximately 350°F) on middle rack for about 20 minutes. Just before serving, heat tomato sauce. To serve, spread some sauce on warmed plates, place stuffed tomatoes and garnish with chopped chives. Serve.
