Ingredients
175 g whole-grain rice
600 ml vegetable stock
2 tsp sunflower oil
2 shallots, peeled and finely chopped
1 garlic clove, peeled and crushed
1 green pepper, de-seeded and cut into small dice
1 red chilli, de-seeded and finely chopped
50g button mushrooms finely chopped
1 tbsp freshly chopped oregano
salt and pepper to taste
4 large ripe beef tomatoes
1 large egg, beaten
1 tsp caster sugar
basil leaves, to garnish
Method
Preheat the oven to 180° C gas 4
1) put the rice in a saucepan with the stock, bring to boil , simmer for 30 minutes, drain and turn into a bowl
2) fry the shallots, garlic, pepper, chilli and mushrooms in 1 tsp sunflower oil, add the rice with the oregano, season with salt and pepper
3) slice the top of each tomato, cut and scoop out the flesh, pass the tomato flesh through a sieve, add 1 tbsp of the juice to the rice mixture, stir in the beaten egg and mix
4) sprinkle a little sugar in each tomato, then pile the rice into the shells
5) place the tomatoes in a baking dish and pour a little water around them, replace their lids and drizzle a few drop of sunflower oil over the top
6) bake for 25 minutes.
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