Sunday, June 19, 2011

Stuffed Tomatoes

This is one of those easy peasy recipes made using leftover ingredients in order to add a splash of colour to a meal.

It’s all about what you have in your pantry and fridge and the flavours you like.

My flavours are below, but rather than cumin, coriander and paneer why not try fresh basil, the leftover tomato pulp, with bococcini? Or cranberries with brie? Mix it up and use Cous Cous or Breadcrumbs as opposed to rice – the possibilities are endless!

What will I need?

4 tomatoes
½ cup rice
1 cup chicken stock
½ brown onion, diced finely
1 tsp cumin
1 tsp coriander
5mm slice of paneer, diced finely

What now?

1.      Preheat oven to 180oC, and coat a tray with a light amount of oil.
2.      Bring Chicken stock to the boil, and once boiling add rice. Place a lid on top of the saucepan, and reduce to a low heat and let sit for 15 minutes or until the rice is cooked. 
3.      Once the rice is cooked, stir through cumin, coriander, onion and paneer.
4.      Cut top off tomatoes, and remove all seeds and pulp so that only a shell remains.
5.      Spoon rice mixture into your tomatoes until theyre slightly over full, then put the tops of the tomatoes back on to form a lid.
6.      Give a light spray with cooking oil, place on pan, and cook for 30 minutes.