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Stuffed Tomato Rice Recipe
Ingredients:
2 Cups Basmati Rice,
6 large-round-red tomatoes,
3 bay leaves,
3 cinnamon sticks,
Pinch of saffron,
3 onions (finely chopped),
20 gms Garlic,
2 cups tomato puree,
Salt and oregano to taste,
Butter or vegetable oil for cooking
Method:
Boil Basmati Rice in water flavoured with bay leaves, cinnamon and saffron.
The Tomatoes – Wash and dry the tomatoes and cut off a thin slice from the top. Scoop out the pulp and fill the tomato shells with the seasoned rice. Steam the tomatoes lightly in an upright position, and garnish with fresh celery.
The Gravy – Sauté finely chopped onions and garlic in butter. Add tomato puree and sauté for another 5 minutes. Liquidise the mixture and add salt and oregano to taste. Transfer the gravy into a serving dish and top with the stuffed tomatoes. To be served hot.
Ingredients:
2 Cups Basmati Rice,
6 large-round-red tomatoes,
3 bay leaves,
3 cinnamon sticks,
Pinch of saffron,
3 onions (finely chopped),
20 gms Garlic,
2 cups tomato puree,
Salt and oregano to taste,
Butter or vegetable oil for cooking
Method:
Boil Basmati Rice in water flavoured with bay leaves, cinnamon and saffron.
The Tomatoes – Wash and dry the tomatoes and cut off a thin slice from the top. Scoop out the pulp and fill the tomato shells with the seasoned rice. Steam the tomatoes lightly in an upright position, and garnish with fresh celery.
The Gravy – Sauté finely chopped onions and garlic in butter. Add tomato puree and sauté for another 5 minutes. Liquidise the mixture and add salt and oregano to taste. Transfer the gravy into a serving dish and top with the stuffed tomatoes. To be served hot.
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