Stuffed tomatoes with rice

Name: Stuffed tomatoes with rice
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6-8 Tomatoes (approx. 800 g); 1 Garlic clove; 1 TABLESPOON Oil (e.g. olive oil); 125 g Rice-grain mixture (e.g. 7 Corn-Equilinia); 7-10 Tbsp salt, white pepper; 2 Spring onions; 1 tablespoon (30 g) Cream cheese with herbs from Provence; 1/8-1/4 l Vegetable broth; 1/2 potty Chervil; 7-10 Tbsp or 1/2 bunch of parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6-8 Tomatoes (approx. 800 g)
1 Garlic clove
1 TABLESPOON Oil (e.g. olive oil)
125 g Rice-grain mixture (e.g. 7 Corn-Equilinia)
7-10 Tbsp salt, white pepper
2 Spring onions
1 tablespoon (30 g) Cream cheese with herbs from Provence
1/8-1/4 l Vegetable broth
1/2 potty Chervil
7-10 Tbsp or 1/2 bunch of parsley

Directions

1
Clean and wash the tomatoes, cut off one lid each. Hollow out the tomatoes. Add water to 300 ml of the tomato flesh. Peel and chop garlic
2
Heat the oil. Fry garlic and rice mixture and season. Add tomato liquid and bring to the boil. Simmer covered rice for about 25 minutes until all liquid is absorbed
3
Clean, wash and finely chop the spring onions. Stir the spring onions and cheese into the rice. Fill into the tomatoes and put into a form. Pour on the stock. Cook in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Wash the chervil, pluck off the leaves and sprinkle on top
4
Drink: mineral water