Stuffed Tomatoes with Rice

TOTAL TIME: 55 min
Prep: 15 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 8 thick-fleshed tomatoes, such as Roma
  • 2 tablespoons grapeseed oil
  • 1 tablespoon chopped ginger
  • 1 small onion, chopped
  • 1 tablespoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1 cup leftover rice
  • 1/4 cup slivered almonds
  • 1/4 cup raisins
  • A dash of salt and pepper
  • 2 tablespoons chopped fresh chives
  • Olive oil, for drizzling
  • 8 tablespoons chevre
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 350 degrees F.

Cut the tops of the tomatoes off and then take a thin slice off of the bottom so that they sit flat in a baking pan. Using a spoon, scoop out the seeds and pulp and reserve. Place the tomatoes into an ovenproof dish large enough to accommodate them.

Heat the grapeseed oil in a large saucepan and add the ginger and onions. Stir and cook until the onions are just starting to turn golden, about 3 minutes. Add the cumin seeds, mustard seeds, cardamom and cloves, and continue to cook, about 1 minute. Stir in the leftover rice, almonds, raisins, reserved tomato pulp and salt and pepper, and cook for 3 minutes more. Stir in the chives, and then spoon the rice into the prepared tomatoes. Drizzle with some olive oil and the chevre, and then bake until the tomatoes slump and the tops are golden, 25 to 30 minutes.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 2 reviews

  • on September 13, 2013

    Flag

    Really great flavor, Not overly spicy just very flavorful. I added extra rice since I had large tomatoes. I did not use cheese but it was great without it. It was fantastic the next day as left overs.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 26, 2013

    Flag

    Another delicious recipe from the Spice Goddess! I made this as a side for her No-Butter Chicken since they have a lot of the same ingredients and they went together perfectly. I made two small substitutions for this recipe that came out really good. I used honey infused goat cheese and craisins instead of raising and it was good stuff. I stuck to everything else though and this will definitely be a recipe I come back to. Good stuff!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.