Rice Stuffed Tomatoes (Domates Jemistes) – A Detailed recipe cooking. 
Time: 1 hour.30 min. Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 seeds ripe tomatoes of the Bull’s heart variety
- 2 tbsp. l (30 gr.) Butter
- 1 chopped large onion
- 1 minced clove of garlic
- 6 tbsp. l raw rice
- 1/4 Art. plus 4 tsp olive oil
- Salt and ground black pepper
- 1 bunch of chopped parsley leaves
- 1/4 Art. roasted pine nuts
- 1/4 chopped fresh mint leaves
- 1 tbsp. grated casseri cheese
Recipes with similar ingredients: tomatoes, rice, onions, garlic, pine nuts, parsley, mint
Recipe preparation:
- Cut off the tops from the tomatoes and select all the flesh, leaving walls are approximately 1 cm thick. Save the pulp. Preheat oven to 190 ° C. Heat butter in a pan and place chopped onion. Sauté the onion until golden and add garlic. Put the pulp of tomatoes and rice. Pour 1/4 tbsp. olive oil and a little water, simmer for about 5 minutes. Add when need more water. Salt and pepper. Add the parsley, pine nuts and mint.
- Stuff the tomatoes, sprinkle them on top with grated Casseri cheese and pour the remaining olive oil. Put in the form for baking, pouring to the bottom of the water 1 cm., and bake for an hour.
