Ingredients with Measurements:
- 6 large tomatoes
- 1/2 cup cooked rice
- 1/2 cup cooked quinoa
- 1/2 cup cooked lentils
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped walnuts
- 1/4 cup raisins
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Special equipment needed:
- A sharp knife
- A spoon
- A baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the tomatoes and scoop out the flesh and seeds with a spoon. Reserve the flesh and seeds for another use.
3. In a mixing bowl, combine the cooked rice, quinoa, lentils, parsley, mint, dill, chives, cilantro, walnuts, raisins, olive oil, lemon juice, salt, and pepper. Mix well.
4. Stuff the tomatoes with the mixture and place them in a baking dish.
5. Bake the tomatoes for 30-40 minutes, until they are tender and the stuffing is heated through.
6. Serve the tomatoes hot or at room temperature.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-40 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 240
- Fat: 13g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 6g
Substitutions for ingredients:
- You can use any type of cooked grain instead of rice or quinoa.
- You can use any type of cooked legume instead of lentils.
- You can use any type of chopped nuts instead of walnuts.
- You can use any type of dried fruit instead of raisins.
Variations:
- You can add crumbled feta cheese or grated Parmesan cheese to the stuffing mixture.
- You can add chopped olives or capers to the stuffing mixture.
- You can use different herbs or spices to flavor the stuffing mixture.
Tips and tricks:
- Make sure to choose ripe but firm tomatoes for this recipe.
- You can use the leftover tomato flesh and seeds to make a tomato sauce or soup.
- You can prepare the stuffing mixture in advance and refrigerate it until ready to use.
- You can also freeze the stuffed tomatoes for later use.
Storage instructions:
- Store the leftover stuffed tomatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed tomatoes, place them in a baking dish and bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the stuffed tomatoes on a bed of greens or grains.
- Garnish the stuffed tomatoes with fresh herbs or chopped nuts.
Garnishes:
- Fresh herbs
- Chopped nuts
Pairings:
- This recipe pairs well with grilled chicken or fish.
- You can also serve it with a side salad or roasted vegetables.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the stuffing mixture is too dry, add more olive oil or lemon juice.
- If the tomatoes are not cooking evenly, cover them with foil and continue baking until tender.
Food safety advice:
- Make sure to wash the tomatoes and herbs thoroughly before using them.
- Store the leftover stuffed tomatoes in the refrigerator and consume them within 3 days.
Food history:
- Stuffed tomatoes are a popular dish in Mediterranean and Middle Eastern cuisine.
Flavor profiles:
- This recipe has a fresh and herbaceous flavor, with a nutty and slightly sweet taste from the walnuts and raisins.
Serving suggestions:
- Serve the stuffed tomatoes as a main dish or a side dish.
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