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Brown rice, feta and mint stuffed tomatoes
Brown rice, feta and mint stuffed tomatoes
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Deliciously versatile stuffed tomatoes - perfect for any meal!
Ingredients:
  • 8 large (about 150g each) vine-ripened tomatoes
  • 300g (2 1/2 cups) cooked brown rice
  • 4 shallots, pale section only, finely chopped
  • 75g low-fat feta, crumbled
  • 45g (1/4 cup) currants
  • 40.00 ml chopped fresh mint
  • 40.00 ml chopped fresh continental parsley
  • 1.25 gm ground cinnamon
  • Olive oil spray
  • 1 bunch rocket, ends trimmed
  • 20.00 ml balsamic vinegar
Instructions:
  • Preheat your oven to 180°C and line a large baking tray with non-stick baking paper.
  • Cut the tops off the tomatoes and set them aside. Hollow out the tomatoes, leaving a 1cm border. Place the tomatoes cut-side down on a paper towel-lined plate. Strain the tomato flesh through a sieve to get 125ml or 1/2 cup of juice.
  • In a large bowl, mix together the rice, shallot, feta, currants, mint, parsley, cinnamon, and the reserved tomato juice. Season with pepper to taste.
  • Spoon the rice mixture into the tomato shells, then transfer them to the lined tray. Lightly coat with olive oil spray and bake in the oven for 10 minutes.
  • Place the tomato tops on the tray and bake until the tomatoes are tender yet firm, about 5 minutes.
  • In a bowl, mix the arugula and vinegar. Distribute the tomatoes and salad among the plates. Top with the reserved tops. Serve.

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