| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Armenian |
Tamara1 |
1 |
servings |
INGREDIENTS
| 12 |
|
Smallish round tomatoes |
| 3 |
c |
Steamed or boiled white or brown rice |
| 1 |
lg |
Onion; chopped finely |
| 1 |
lg |
Leek; green part removed |
|
|
; and finely chopped |
| 1/2 |
c |
Toasted pine nuts |
| 3/4 |
c |
Currants |
| 1/2 |
c |
Parsley; chopped |
| 1 |
tb |
Mint; chopped |
| 3/4 |
ts |
Sea salt |
| 1/2 |
ts |
Black pepper |
| 4 |
tb |
Olive oil |
| 1 |
c |
Vegetable stock |
| 1/2 |
c |
White wine |
INSTRUCTIONS
With a sharp knife, slice the tops off the tomatoes, and scoop out as
much flesh as possible without damaging the exterior of the tomato.
Chop the tomato pulp finely.
Heat the olive oil and cook the chopped onion until slightly golden.
Add the rice, tomato pulp, nuts, currants, parsley, mint, salt and
pepper and saute until the mixture is hot and well flavoured.
Fill each tomato with the rice mixture and replace the tops of the
tomatoes.
Bake at 180c. for 15 minutes. Spoon the liquid over the tomatoes and
serve.
Converted by MC_Buster.
Per serving: 1138 Calories (kcal); 59g Total Fat; (47% calories from
fat); 14g Protein; 132g Carbohydrate; 2mg Cholesterol; 3091mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 5 1/2
Fruit; 12 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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