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🍽️ Tomatoes stuffed with rice and vegetables

385 kcal · 30 min · 4 servings

Ingredients

• long-grain rice 300 g
• salt pinch
• cinnamon 1 tsp
• raisins 30 g
• vine tomatoes 8 pcs
• carrots 2 pcs
• spring onions 0.5 bunch
• pine nuts 3 tbsp
• butter 2 tbsp
• brown sugar 1 tbsp
• sour cream 200 g
• pepper, black ground pinch
• yogurt, plain 1 tbsp
• orange juice 1 tbsp

Instructions

1. 1. Put the rice into a pot.
2. 2. Pour about 700 ml of salted water over it.
3. 3. Add cinnamon and raisins to the pot.
4. 4. Bring the mixture to a boil.
5. 5. Cover the pot.
6. 6. Cook the rice on medium heat for about 10 minutes.
7. 7. Remove the pot from the heat when the rice is soft.
8. 8. Wash the tomatoes thoroughly.
9. 9. Cut off about 1 cm from the top of the tomatoes.
10. 10. Use the cut-off part as a lid.
11. 11. Scoop out the inside of the tomatoes with a spoon.
12. 12. Leave a border of about 1 cm thick.
13. 13. Dice the scooped-out tomato flesh finely.
14. 14. Dice the tomato lid finely as well.
15. 15. Wash the carrots.
16. 16. Peel the carrots.
17. 17. Remove the ends of the carrots.
18. 18. Grate the carrots finely.
19. 19. Wash the spring onions.
20. 20. Trim the ends of the spring onions.
21. 21. Slice the spring onions diagonally into rings.
22. 22. Heat a pan.
23. 23. Put the pine nuts into the dry pan.
24. 24. Toast the pine nuts on medium heat for about 3 to 4 minutes.
25. 25. Remove the toasted pine nuts from the pan.
26. 26. Preheat the oven to 200 °C top/bottom heat.
27. 27. Heat butter in a clean pan.
28. 28. Sauté the spring onions and carrots for about 3 minutes.
29. 29. Sprinkle sugar over the vegetables.
30. 30. Let the vegetables caramelize briefly.
31. 31. Put the cooked rice and vegetables into a bowl.
32. 32. Mix the rice with the diced tomatoes.
33. 33. Add the toasted pine nuts.
34. 34. Add 60 g of sour cream to the mixture.
35. 35. Season the filling with salt and pepper.
36. 36. Stuff the tomatoes with the rice mixture.
37. 37. Put the remaining rice into a greased baking dish.
38. 38. Place the stuffed tomatoes on top of the rice.
39. 39. Bake the tomatoes in the oven for about 25 minutes.
40. 40. Mix the remaining sour cream in a bowl.
41. 41. Add yogurt to the sour cream.
42. 42. Add orange juice.
43. 43. Mix the dip ingredients well.
44. 44. Season the dip with salt.
45. 45. Remove the tomatoes from the oven.
46. 46. Serve the tomatoes together with the dip.

Nutrition per serving

• kcal: 385
• Protein: 10 g · Fett/Fat: 15 g · Carbs: 57 g