| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
Toohot09 |
6 |
servings |
INGREDIENTS
| 2 |
c |
Water |
| 1 |
c |
Long-grain white rice; washed |
| 1 |
ts |
Salt |
| 1 |
|
Bay leaf |
| 6 |
lg |
Tomatoes |
| 3 |
tb |
Olive oil |
| 1 |
|
Onion; finely chopped |
| 1 |
|
Celery stalk; finely chopped |
| 2 |
|
Garlic cloves; chopped |
| 2 |
|
Jalapeno chilies; seeded, chopped |
| 1/8 |
ts |
Ground cloves |
| 1/4 |
c |
Chopped fresh cilantro |
| 1/2 |
c |
Coarsely-chopped almonds; toasted |
| 1/4 |
c |
Dried currants |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Olive oil; for brushing |
INSTRUCTIONS
Bring water, rice, salt and bay leaf to a boil in heavy medium saucepan.
Reduce heat to low. Cover and simmer until rice is tender and liquid is
absorbed about 20 minutes. Remove from heat. Fluff with fork. Cool. Preheat
oven to 450 degrees. Cut a 1-inch slice from top of each tomato; reserve
tops. Working over bowl to catch juices, remove pulp from tomatoes, leaving
shell intact. Strain seeds from juices. Finely chop tomato pulp and reserve
with juices. Heat oil in heavy large skillet over medium-high heat. Add
onion and celery and saute until tender, about 5 minutes. Add garlic,
jalapeno and cloves and stir 1 minute. Add reserved tomato pulp and juices.
Stir until most of liquid evaporates. Stir in cilantro, almonds, currants
and rice. Season to taste with salt and pepper. Place tomato shells in
individual ramekins. Divide filling among tomatoes. Top each with a tomato
top. Brush tomatoes with oil. Place ramekins on baking sheet. Bake until
tomatoes are tender, about 10 minutes. Serve hot. This recipe yields 6
servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6342 broadcast 01-23-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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