Stuffed tomatoes with rice and vegetables
Stuffed tomatoes with rice and vegetables – A delicious and healthy recipe
Who doesn't love a serving of stuffed tomatoes with rice and vegetables? This simple yet savory dish is perfect for a summer meal or to add a touch of freshness to your daily menu. Stuffed tomatoes have a rich history, being a beloved dish in many cultures, bringing together the flavors of vegetables and rice in a harmonious composition. Whether you serve them as an appetizer or a main course, these stuffed tomatoes are surely a delicious choice.
Preparation time:
- Preparation time: 30 minutes
- Baking time: 30 minutes
- Total: 1 hour
- Number of servings: 5
Ingredients:
- Fresh tomatoes (1 kg, of equal size)
- Oil (150 ml)
- Rice (125 g)
- Onion (200 g)
- Carrots (50 g)
- Parsnip (50 g)
- Parsley root (50 g)
- Tomato paste (100 g)
- Sugar (20 g)
- Fresh dill (1 bunch)
- Salt and pepper (to taste)
Step by step:
1. Preparing the tomatoes:
- Start by washing the tomatoes well. Choose tomatoes of equal size to ensure even baking.
- Cut off the top of each tomato, leaving it attached at one point. Use a sharp knife to avoid damaging the tomato structure.
- Using a teaspoon, carefully scoop out the flesh of the tomato, being careful not to break the walls. This will be filled with rice and vegetables.
2. Preparing the filling:
- Rinse the rice under cold water to remove impurities and starch.
- Peel the onion, carrots, parsnip, and parsley root. Chop the onion finely and slice the other vegetables thinly.
- In a pan, add 50 ml of oil and 50 ml of water. When the oil is hot, add half of the onion and sauté until translucent.
- Add the rinsed rice and 300 ml of water, along with half a MAGGI cube, salt, pepper, and 20 g of sugar. Stir constantly to prevent sticking.
- After 5 minutes of boiling, cover the pot with a lid and place it in a preheated oven at 180°C for about 15 minutes.
3. Finalizing the filling:
- After the rice has cooked, remove the pot from the oven and let it cool slightly.
- Add half of the chopped parsley and dill, mixing well to combine the flavors.
4. Stuffing the tomatoes:
- Use the rice and vegetable mixture to fill each tomato. Fill them well, but do not overstuff, as the rice will expand during baking.
5. Preparing the sauce:
- In a separate pan, add the remaining oil (150 ml) and sauté the carrots, parsnip, parsley root, and the remaining onion (200 g) finely chopped. Sauté until golden.
- Add the tomato paste and salt to taste. Simmer the sauce for 10 minutes, then blend it with a blender for a smooth texture.
6. Baking the tomatoes:
- Place the stuffed tomatoes in a baking dish and pour the prepared sauce over them. Make sure they are well covered.
- Place the dish in the oven and bake for 15 minutes at 180°C, until the tomatoes are tender and have a nice color.
7. Serving:
- Stuffed tomatoes with rice and vegetables can be served either cold or warm. Add fresh chopped parsley on top for a more appetizing appearance.
Tips and practical advice:
- You can add other favorite vegetables to the filling, such as zucchini or bell peppers, to diversify the flavors.
- If you want a spicy version, add some chopped hot pepper to the filling.
- These stuffed tomatoes pair perfectly with a fresh green salad or Greek yogurt, which will add a creamy and refreshing note.
Nutritional information:
Stuffed tomatoes with rice and vegetables are a healthy and nutritious option, rich in vitamins and minerals. Tomatoes are an excellent source of vitamin C, and whole grain rice can provide beneficial fiber for digestion. This recipe is also relatively low in calories, having approximately 250 calories per serving, depending on the oil used and the amount of salt.
Frequently asked questions:
- Can I use brown rice? Yes, brown rice is an excellent option for a healthier variant, but it will require a longer cooking time.
- Can stuffed tomatoes be frozen? Yes, you can freeze the stuffed tomatoes before baking them. Make sure to let them cool completely before placing them in freezer bags.
- What drinks pair well with this dish? A dry white wine or fresh lemonade will perfectly complement the flavors of this dish.
Stuffed tomatoes with rice and vegetables are not only a delicious recipe but also a wonderful way to enjoy fresh vegetables and experiment in the kitchen. So, put on your apron and let your creativity flow in the kitchen!
Ingredients: For 5 servings: fresh tomatoes - 1 kg, oil - 150 ml, rice - 125 g, onion - 200 g, carrots - 50 g, parsnip root - 50 g, parsley root - 50 g, tomato paste - 100 g, sugar - 20 g, fresh dill - 1 bunch, salt and pepper to taste.
