Brown Basmati Stuffed Tomatoes with Pinapple


INGREDIENTS:
4 FRESH WHOLE TOMATOES
2 CUPS VEGETABLE BROTH
1 CUP BROWN BASMATI RICE
3-4 SPRIGS GREEN ONION
FRESH PARSLEY
1/2 LEMON (JUICE)
1-2 CUPS CHOPPED PINAPPLE
1 CAN DICED GREEN CHILES
1/2 CUP CHOPPED WALNUTS
3 CLOVES GARLIC
1/2 CUP DRIED CRANBERRIES
BUFFALO MOZZERELLA SLICED

DIRECTIONS:

*COOK BASMATI RICE ACCORDING TO PACKAGING, USING BROTH INSTEAD OF WATER.
*PLACE CHOPPED WALNUTS AND GARLIC CLOVES ON BAKING SHEET AND ROAST IN OVEN 15 MINUTES @ 400 DEGREES
* WHEN BASMATI IS COOKED, ADD CHOPPED GREEN ONION, GREEN CHILES, PINAPPLE, WALNUTS, GARLIC (MINCED), CRANBERRIES, PARSLEY AND 2 TBS OLIVE OIL. MIX WELL AND KEEP ON STOVE TOP ON THE LOWEST SETTING. CONTINUE TO STIR 10-15 MINUTES. REMOVE FROM HEAT.
*SLICE TOPS OFF OF TOMATOES. USING A SMALL SPOON, SCOOP INSIDES OUT OF TOMATO. FILL EACH TOMATO TO THE TOP WITH RICE MIXTURE.
* TOP EACH FILLED TOMATO WITH A MOZZERELLA SLICE. DRIZZLE WITH OLIVE OIL.
* COVER WITH FOIL AND ROAST IN OVEN AT 375 DEGREES FOR 20-25 MINUTES.

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