Tomato Stuffed with Rice
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Beefsteak tomato
- 50 grams Long grain rice
- 30 grams wild Rice
- 1 tsp Vegetable broth
- 150 milliliters water
- 1 garlic clove
- 80 grams Whipped cream
- salt
- freshly ground peppers
- 1 tsp Mustard
- 2 Tbsps Crème fraiche
- 125 grams shrimp (Ready to cook)
- 4 slices aged Gouda
- 2 sprigs Dill
Preparation steps
1.
Combine rice with vegetable stock and water and cook, covered, for about 20 minutes. Rinse and dry tomatoes, cut off lids and scoop out pulp with a spoon. Cut pulp into cubes. Peel garlic and squeeze through a garlic press. Combine pulp and garlic with creaam and puree. Season with salt and pepper and spread in a baking pan.
2.
Combine rice with mustard, crème fraiche and shrimp and stuff tomatoes with the mixture. Replace tomato lids and top with a slice of Gouda. Arrange tomatoes in a baking pan and bake in preheated oven at 175 °C (approximately 350 °F) for about 15 minutes. Rinse and shake dry dill. Garnish tomatoes with dill and serve.
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