Stuffed Tomatoes
Serves: 4 people
Prep: 50 mins
Mildly spicy and sweet, these stuffed tomatoes not only look the part, but taste the part too. Perfect for a healthy supper.
Recipe tip: There might be a bit of extra rice mixture left over, so just serve this with the others, or sneak in a fifth stuffed tomato at the end 😊
What you’ll need:
750ml of Marigold Organic Veg Bouillon (any other from our range will do)
150g basmati rice
45g pine nuts, toasted
1 red or orange pepper, finely chopped
1 teaspoon allspice
1 tablespoon cider vinegar
30g currants, soaked
30g pumpkin seeds, soaked with the currants
4 to 5 large or beef tomatoes
30g chopped fresh dill
How to do it:
Soak the rice for at least 30 minutes, then rinse and drain. Heat the oven to 180C.
Slice the tops off the tomatoes and scoop out the seeds and core – chop these well to go in the rice. Cook the chopped pepper and tomato in some olive oil, then add the cider vinegar and spice mix. Prepare 750ml of our bouillon in boiling water and stir well.
Add the rinsed rice, pumpkin seeds, currants and pine nuts to the tomato and pepper mixture. Stir well for 3 minutes. Pour over the bouillon and add half of the chopped dill. Stir well again, bring to the boil then simmer for about 10 minutes until the rice is cooked through. You may need to stir occasionally. Add an extra pinch of salt if you feel it needs it.
Once the pilaf is cooked, spoon into the tomatoes and replace the tops. Cook in the oven for 15-20 minutes, then leave to stand for 10 minutes.
Sprinkle over the remaining dill and serve with a fresh, crisp green salad.
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