Tomatoes Stuffed With Rice: Yemistes Domates Me Rizi
Serves: 6
Jailyn Upton
1 January 1970
Based on User reviews:
54
Spice
36
Sweetness
48
Sourness
46
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 tbsps
Butter1 large
Onion (chopped)1 clove
Garlic (minced)6 tbsps
Raw Rice1
Salt1 cup
Pine Nut (toasted)1 cup
Kasseri (grated)Directions:
1
Cut the top off of the tomatoes and clean out all of the pulp leaving about a 1/2-inch thick skin
2
Reserve pulp
3
Preheat oven to 375 degrees F
4
In a saute pan, heat the butter and add the chopped onion to the pan
5
Cook until the onions are golden brown, and add in the garlic
6
Add in the pulp from the tomatoes and stir in the rice
7
Add in 1/4 cup olive oil and a little water and simmer for about 5 minutes
8
Add more water if necessary
9
Season with salt and pepper
10
Stir in the parsley, pine nuts, and mint
11
Fill the tomatoes and sprinkle the top with the grated Kasseri and a drizzle of the remaining olive oil
12
Place in a baking dish with a 1/2-inch of water in the bottom and bake for 1 hour