John Myers
Contents
show
Stuffed Rice Tomatoes
The perfect stuffed rice tomatoes recipe with a picture and simple step-by-step instructions.
Pre-cook rice:
- 1 Cooking bag Rice
- 350 ml Water
- 1 pinch Salt
Tomato processing
- 6 piece Cherry tomatoes cut in half and hollowed out
- 12 piece Tomato interior (as a hat)
Topping:
- 1 piece Spring onions fresh
- 1 tsp Basil spice
- 1 tbsp Rapeseed oil
Preparation:
- Pre-cook the rice and let it cool (approx. 60 minutes). Furthermore, halve the desired number of tomatoes and lift out the inside with a teaspoon, dice the spring onions and place them together on a plate.
Filling the halves:
- Put the rice spoon by spoon into the hollow tomatoes and top with the green onion pieces. Now drizzle with the oil. Now the inside of the tomato is placed on the filled halves like a cap and the basil spice is sprinkled over them.
Use:
- As a quick side dish or starter.
Facebook Comments