| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Greek |
Vegetables, Greek |
4 |
Servings |
INGREDIENTS
| 4 |
md |
Tomatoes |
| 1 |
tb |
Plus 1 tsp. olive or vegetable oil, divided |
| 1/2 |
c |
Diced onion |
| 1 |
|
Garlic clove, minced |
| 1/4 |
c |
Dried currants |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Cooked long-grain rice (hot) |
| 1 |
oz |
Pignolias (pine nuts), lightly toasted |
| 1 |
tb |
Each chopped fresh Italian (flat-leaf), parsley, and mint |
| 2 |
ts |
Sunflower seed |
| 1 |
tb |
Plain dried bread crumbs |
INSTRUCTIONS
Here one (from WEIGHT WATCHER'S INTERNATIONAL COOKBOOK) Greek:
Cut thin slice from stem end of each tomato; reserve slices. Set a sieve
over a bowl. Scoop out pulp from tomatoes and place pulp in sieve to drain;
set shells upside down on paper towels and let drain. Discard seeds from
tomato pulp; reserve liquid. Chop pulp and set aside.
In small nonstick skillet heat 2 teaspoons oil; add onion and garlic and
saute until onion is golden. Stir in currants, salt, pepper, and 2
tablespoons of reserved tomato liquid; remove from heat and stir in rice,
nuts, parsley, mint, and sunflower seed.
Preheat oven to 375 degrees F. In 8 x 8 x 2-inch baking dish set tomato
shells upright; spoon 1/4 rice mixture into each tomato and top each with
reserved tomato slice. Brush 1/2 teaspoon oil over each tomato and pour
remaining tomato liquid into baking dish (to prevent sticking). Sprinkle
each tomato with 3/4 teaspoon bread crumbs and bake until filling is hot
and skin begins to split, about 30 minutes.Makes 4 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We simply prepare ourselves. God fills us.”