Recipe "Tomatoes stuffed with red rice":
- 2 medium tomatoes
- 1 tbsp. unpolished rice
- 5 sprigs of cilantro
- 2 cloves garlic
- 2 spinach beam
- olive oil (extra virgin and unrefined)
- 20 g mozzarella cheese
- any of your favorite dried herbs (I have a mixture of Provencal herbs - thyme, basil, rosemary, marjoram, oregano)
- 1 piece of ginger (2 * 2 cm)
Step by step recipe for cooking
Cook rice in a saucepan add the cup of rice,fill it 2.5 Art. water and salt to taste, bring to a boil over high heat, then cover with lid and cook on low heat for 35 minutes (or see. the instructions on the package).
While rice is cooked, my tomatoes and greens.
Cut the tops from tomatoes (do not throw them) and carefully so as not to pierce, remove the insides of tomatoes (I first put away the upper part of the knife, and the rest a teaspoon).
Finely cut spinach, coriander, ginger and mozzarella.
Turn the oven to 190 ° C.
When the rice is ready, remove it from the heat, add the olive oil and shift the rice in a separate dish.
We press the garlic and give it to stand.
Add the rice spinach, cilantro, garlic, ginger and dried thoroughly mixed travyi Fig.
Take the tomatoes and add them in the first 4 tablespoons of rice, then put the mozzarella, then again and again rice mozzarella.
Cover with tops of tomatoes, close the top of the foil, and do it in a few small holes.
Remove the tomatoes in the oven and cook for 25 minutes.
We get tomatoes, spread on a plate and add the rice residues as a side dish.