Vegan Stuffed Tomatoes with Rice
Delicious tomatoes stuffed with rice, raisins (that give sweetness) and pine nuts (that provide crunch).
Servings Prep Time
8pieces 30minutes
Cook Time Passive Time
50minutes 10minutes
Servings Prep Time
8pieces 30minutes
Cook Time Passive Time
50minutes 10minutes
Ingredients
Instructions
  1. Pour cold water over the rice and leave for at least 10 minutes.
  2. Cut each tomato across about a quarter of the way down and scoop out the inside with a teaspoon (keep it for later), make sure the tomato stays intact.
  3. Keep the lids separately and place the tomatoes in an oiled heatproof dish; put inside each one a pinch of salt and sugar.
  4. Put the raisins to a small bowl with warm water to soak.
  5. Blend the tomato juice and pieces.
  6. Dry fry the almonds and pine nuts on medium heat till golden, transfer to a small plate.
  7. Preheat the oven to 180C (fan oven).
  8. On the same frying pan heat 1 tbsp olive oil, add the onion and fry on medium heat for 2-3 minutes till golden.
  9. Add the drained rice and raisins, almonds, pine nuts and tomato juice, fry on medium heat for 8 minutes (or until the rice is very al dente but not hard anymore) stirring from time to time. At the end you of this process you want to have the rice still with a bit of liquid so if the mixture gets very dry during frying, add a few tablespoons of the vegetable stock.
  10. When the rice is ready, add the parsley, season and stuff each tomato.
  11. Cover with a lid and sprinkle with olive oil, put to the hot oven for 50 minutes.
  12. Halfway through the cooking take the dish out from the oven, pick each lid and pour some of the pan juices to each tomato.