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Recipes

Rice Stuffed Baked Tomatoes

Stuffed vegetables of all sorts, be it zucchini, peppers or butternut squash have become a standby dish for me prepare whenever it is that I have a ridiculous amount leftover starchy ingredients like beans, quinoa or, in this case, rice. Not only does it breathe life into yesterday’s leftovers, but people really get a kick out individually portioned out food — even if they are vegetables.

I find day-old rice work best in this. Though if you must resort to making fresh rice (or quinoa for that matter), I would suggest dump your cooked rice onto a sheet pan to allow the residual steam to escape so that the filling doesn’t become a soggy mess.

Stuffed Tomatoes

Serves 6-8

Ingredients

6-8 beefsteak tomatoes (Fleischtomaten in German), tops removed with pulp, segments, and seeds removed.

3-4 tablespoons oil from the jar of sundried tomatoes

1 large onion, diced

8-10 sundried tomatoes, diced

3 cloves garlic, about 1 tablespoon, minced

1½ teaspoon mushroom or vegetable bouillon

1 cup vegetable protein granules (Sojafleisch in German)

1 cup warm water

2 cups day-old rice

¼ cup fresh or frozen herbs

1 cup

Instructions

  1. Start by heating the oil in a medium-sized pan over medium-high heat.
  2. Then add the onions and 1½ teaspoons of sea salt.  Allow the onions to saute for 5-7 minutes.
  3. Then, add the sundried tomatoes and garlic.  Cook for an additional minute.
  4. Next, add the mushroom (or vegetable)  bouillon and the vegetable protein granules. Give it all a toss to toast the granules.
  5. Then, add the water to hydrate the granules and stir.
  6. Once all the liquid has absorbed, add the rice.  Use a wooden spoon or spatula to separate the grains.
  7. Then, turn off the heat and toss in the herbs.  Remove the pan from the heat and allow to cool slightly before filling the tomatoes (about 15 minutes)
  8. Preheat your oven to 175 c / 350 f degrees.
  9. Season the inside of each tomato with a pinch of sea salt and pepper.
  10. Stuff each tomato with some of the filling.  Place the tomatoes in an oven-safe dish.
  11. Once the tomatoes are filled, bake them in the center of the oven for 30-40 minutes.
  12. Serve warm.

Notes

Consider making a tomato sauce with the unused tomato tops, seed, segments, and pulp.

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