Rice-filled tomatoes

Name: rice-filled tomatoes
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoons pine nuts; 4 great beef tomatoes; 2 tablespoons olive oil; 1 onion shredded; 1 clove garlic finely chopped; 1 tablespoon tomato paste; 1 teaspoon ground cumin; 1 teaspoon cinnamon powder; 1 bag basmati rice precooked (250 g); 1 bag fresh fresh mint (15 g), finely chopped

A tasty recipe. The vegetarian side dish contains the following ingredients: pine nuts, beef tomatoes, olive oil, onion (chopped), garlic (finely chopped), tomato puree, ground cumin, cinnamon powder, basmati rice (pre-cooked (250 g)), fresh mint ((15 g) and chopped) .

Ingredients

Directions

Spread pine nuts briefly in dry frying pan with non-stick coating.
Cool on chopping board and chop coarsely.
Remove the corrugation and slice from the top of the tomatoes.
Cut thin slices from the bottom so that they stay in place better.
Toss tomatoes with teaspoon (fruit flesh is not used).
Sprinkle the inside of tomatoes with salt, pepper and pinch of sugar.
Heat oil in frying pan and fry 3 minutes with garlic.
Mix tomato puree, cumin and cinnamon with onion mixture and fry for 1 min.
Add rice and fully heat through it.
Mix the rice mixture spicyly with salt and (cayenne) pepper.
Put pine nuts and fresh mint through them.
Stuff tomatoes high with hot rice mixture..

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Nutrition

180Calories

Sodium0% DV1.910mg

Fat12% DV8g

Protein8% DV4g

Carbs8% DV24g

Fiber36% DV9g

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