Stuffed tomatoes

Name: Stuffed tomatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6-8 Tomatoes (about 100 g each); 2 Spring onions; 1 Garlic clove; 1 TABLESPOON Olive oil; 125 g Natural rice and wild rice with 5 kinds of grain; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Cream cheese with herbs from Provence; 1/4 l Vegetable broth; 1/2 Pot of chervil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6-8 Tomatoes (about 100 g each)
2 Spring onions
1 Garlic clove
1 TABLESPOON Olive oil
125 g Natural rice and wild rice with 5 kinds of grain
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Cream cheese with herbs from Provence
1/4 l Vegetable broth
1/2 Pot of chervil

Directions

1
Clean and wash the tomatoes and cut off a lid. Hollow out the tomatoes, keep the inside. Clean, wash and cut spring onions into rings. Peel garlic, press through a garlic press. Heat oil, fry garlic and rice mixture in it. Season with salt and pepper. Deglaze with 300 ml water and add tomato interior.
2
Cover and simmer for about 25 minutes. Stir in spring onions and cream cheese. Pour rice mixture into hollowed out tomatoes. Place in an ovenproof dish and pour in the stock. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Wash and chop the chervil and add to the stock
3
Harness: Valkyrie