Stuffed tomatoes

Ingredients for 3 servings:

• 4 beefsteak tomatoes
• 150 g rice
• 4 spring onions
• 3 tbsp mint, chopped
• 2 tbsp parsley, chopped
• 25 g pine nuts
• 3 tbsp raisins
• 2 tsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cook the rice in salted water until tender. Wash the tomatoes, halve them crosswise, and scrape out the seeds. Place the tomatoes upside down on a paper towel for a few minutes to drain. Then stand them upright again and sprinkle the insides with salt and pepper. Slice the spring onions into rings, chop the parsley and mint. Toast the pine nuts in a pan without oil. Mix the rice, spring onions, mint, parsley, pine nuts, and raisins, fill the tomato halves, and drizzle with a little olive oil. Grill the tomatoes in the oven at 160°C for about 10 minutes, until softened. This side dish is also perfect for grilling. Grill the tomatoes on an oiled rack over medium-hot coals for about 10 minutes.