| Prep: 20 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 235 | 11g | 1.5g | 32g |
| sugars | fibre | protein | salt |
| 9g | 3g | 4g | 0.75g |
There’s something incredibly satisfying about the simplicity and flavors of Stuffed Tomatoes with Rice. Growing up in Charleston, I always cherished the summer months when tomatoes reached their peak. My grandmother often prepared dishes that celebrated this humble fruit, and it was her Stuffed Tomatoes with Rice that I loved the most. The way she combined the sweet and savory notes just resonated with me, creating a memory tied to comfort and warmth.
A Medley of Flavors
The beauty of this recipe lies in its harmonious blend of fresh ingredients. The plump, ripe tomatoes become the perfect vessels to hold a fragrant mixture of rice, raisins, mint, and parsley. The raisins add a delightful touch of sweetness that contrasts wonderfully with the zestiness of the fresh herbs. Pine nuts provide a subtle crunch, while the green onions add just the right amount of sharpness. Topped off with a drizzle of olive oil, a sprinkling of salt and pepper, and a burst of lemon juice, every bite is a celebration of flavors dancing on your palate.
Health in Every Bite
Stuffed Tomatoes with Rice is not just a feast for your taste buds; it’s a nutritious addition to your diet. Tomatoes are rich in antioxidants like lycopene, which have numerous health benefits, including reducing the risk of heart disease and cancer. The use of fresh herbs like mint and parsley not only elevates the dish’s flavor but also brings in essential vitamins and minerals. Pine nuts offer healthy fats and protein, making this dish a well-rounded, wholesome meal.
If you’re looking for dishes that are similar, consider trying stuffed peppers or even stuffed zucchini. Just like our Stuffed Tomatoes with Rice, these dishes use a similar stuffing method but offer their unique textures and flavors. Or, serve these stuffed tomatoes alongside a light, mixed greens salad or some grilled fish for a delightful, health-conscious dinner.
Cooking, for me, is about experimenting with flavors and making the most out of simple ingredients, and this recipe for Stuffed Tomatoes with Rice epitomizes that philosophy. Whether you’re a seasoned cook or a beginner, this dish is straightforward and rewarding to make. I hope you enjoy it as much as I do.
For those interested in exploring more about the health benefits of tomatoes, the WebMD article on tomatoes offers a comprehensive look. Also, the Healthline article on pine nuts highlights why these little nuts are nutritional powerhouses.
What You’ll Need
- 6 large tomatoes
- 1 cup of uncooked white rice
- 2 cups of water
- 1/2 cup of raisins
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped fresh parsley
- 1/4 cup of pine nuts
- 1/4 cup of chopped green onions
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 lemon (juiced)
Method
Step One
Preheat your oven to 350°F (175°C).
Step Two
Cut the tops off the tomatoes and set them aside. Scoop out the insides of the tomatoes, carefully reserving the pulp. Make sure not to puncture the outer walls of the tomatoes. Place the hollowed-out tomatoes in a baking dish.
Step Three
In a medium saucepan, bring 2 cups of water to a boil. Add the 1 cup of uncooked white rice and reduce the heat to low. Cover and let it simmer for about 15 minutes until the rice is cooked and the water is absorbed.
Step Four
In a large mixing bowl, combine the cooked rice, reserved tomato pulp, 1/2 cup of raisins, 1/4 cup of chopped fresh mint, 1/4 cup of chopped fresh parsley, 1/4 cup of pine nuts, and 1/4 cup of chopped green onions. Mix well.
Step Five
Add 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the juice of 1 lemon to the rice mixture. Stir until all ingredients are evenly distributed.
Step Six
Stuff each hollowed-out tomato with the rice mixture, pressing down lightly to ensure they are well-packed. Replace the tops of the tomatoes.
Step Seven
Bake the stuffed tomatoes in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the filling is heated through.
Step Eight
Remove from the oven and let them cool slightly before serving. Enjoy your Stuffed Tomatoes with Rice!
