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    GRK: Stuffed Tomatoes/w Rice and Nuts


    Source of Recipe


    Culinary Arts Institute

    * Exported from MasterCook *

    Stuffed Tomatoes with Rice and Pine Nuts

    Recipe By : Culinary Arts Institute
    Serving Size : 6 Preparation Time :0:00
    Categories : Grains, Greek, Vegetables

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 large firm tomatoes with tops -- sliced off and
    -- reserved
    salt -- to taste
    pepper -- to taste
    sugar -- to taste
    3/4 cup olive oil
    4 onions -- minced
    1 cup long-grain rice
    1/2 cup water
    1/2 cup parsley -- chopped
    1/2 cup dried currants
    1/2 cup pine nuts
    1 teaspoon mint
    juice of 1 lemon
    2 cups water

    Scoop out pulp from tomatoes and reserve. Sprinkle insides of tomatoes with salt, pepper, and sugar. Arrange in a baking dish.

    Heat 1/4 cup oil in a large skillet. Add onion, pulp, rice, water, parsley, currants, pine nuts, mint, and lemon juice. Simmer, covered, stirring occasionally, until liquid is absorbed. Cool slightly. Adjust seasonings. Fill tomatoes with rice mixture. Replace tops and put into baking dish. Drizzle remaining olive oil between tomatoes. Add water.

    Bake at 350 degrees F. about 40 minutes, or until rice is cooked; baste occasionally. If necessary, add a little water. Serve hot or chilled.

    Cuisine:
    "Greek"

    Source:
    "1001 Recipes from Around the World"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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