Monday, April 26, 2010

Stuffed tomato

I found this recipe a few years ago in a Spanish cook book. I must admit I had never seen it back home, but all the ingredients are used in my home country cuisine!

- 2 large tomatoes
- 1 green pepper
- 1 red pepper
- 2 onions
- 4 garlic cloves
- Broccoli
- 3/4 cups sliced abd peeled almonds
- 1 1/2 cups of cooked brown rice
- 1 handfull of raisins (soaked in hot water)
- fresh mint
- fresh parsley
- paprika

Stir fry the onion and garlic. Stir in most of the almonds and broccoli. Add cooked rice, tomato pulp, raisins, mint, parsley, salt, and pepper.
Stuff the tomatoes and peppers with the rice mix.
Bake it for 20-25 min. at 190C. Put the rest of the almonds and chopped parley on top. Add a table spoon of olive oil on top. Bake for anothe 15/20min. or until almonds are gold.



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