Tomatoes stuffed with Brazil nuts and rice
Ingredients
- 4 large tomatoes
- 1 tbsp. salt
- 250 ml chicken stock
- 80 g Brazil nuts
- 2 onions
- 2 tsp. freshly chopped parsley
- 2 tsp. olive oil
- 80 g rice
- Fresh pepper
Preparation:
1. Scoop out the tomatoes, salt the insides and allow to dry on a sheet of kitchen roll.
2. Bring chicken stock to the boil.
3. Shell the Brazil nuts. Tip: Bring (approx. 1 l) of carbonated water to the boil and allow the Brazil nuts to simmer for 2 minutes. Shell the nuts while they are still warm and then chop finely.
4. Chop the onions and parsley finely.
5. Roast the Brazil nuts in olive oil, remove from the pan and sauté the onions in the same oil for one minute.
6. Mix the rice in and pour into the chicken stock. Cover and allow to simmer for 15 to 20 minutes until there is no liquid left.
7. Fold in the chopped nuts and parsley; season with pepper.
8. Stuff the tomatoes with the mixture.
9. Place on a baking tray or in a casserole dish and cook for 25 minutes in a pre-heated oven at a temperature of 180° C.
Nutritions
- Carbs
- 22 g
- 8 %
- Fats
- 22 g
- 31 %
- Protein
- 8 g
- 16 %
- Kcal
- 316
- 16 %
- Sat. fat
- 5 g
- 25 %