Stuffed Tomato Salad Recipe

Stuffed Tomato Salad Recipes

Ingredients :

3/4 cup vegetable stock

2/3 cup quick-cooking brown rice

2 tsp canola oil

1 small onion, minced

4 medium ripe tomatoes

salt and freshly ground black pepper to taste

1 tbsp fresh lemon juice

1/2 cup chopped walnuts

1/2 cup chopped parsley

4 tbsp grated Parmesan cheese

Method :
  1. In a small saucepan, bring stock or water to a boil. Add rice; cover and simmer on low heat 10 minutes. Transfer to a mixing bowl; cool.
  2. In a small skillet, heat oil. Add onion and cook, stirring frequently, until onion is translucent and limp. Add to rice in mixing bowl.
  3. Cut tops off tomatoes; scoop out and discard cores and seeds with a small knife. Turn tomato cups upside down to drain a few minutes, then turn right side up and sprinkle to taste with salt and pepper.
  4. Add lemon juice, chopped nuts, parsley, and salt and pepper to rice-onion mixture. Divide evenly among tomato shells and sprinkle each with 1 tbsp Parmesan.

Serves 4

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