STUFFED TOMATOES WITH WILD RICE, BEEF & MINT

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Stuffed Tomatoes With Wild Rice, Beef & Mint image

Tomatoes stuffed then baked in the oven. Choose the most flavoursome tomatoes you can lay your hands on and, particularly if making this recipe for guests, for a more attractive presentation, choose tomatoes with stalks, and leave the stalk attached to each tomato. Delicious with your favourite salad. We've enjoyed this dish with a potato salad and salad greens. Adapted from a recipe in a March 2005 issue of the Woolworth's 'Fresh' magazine. You can use other variations of rice if you prefer or a mixed rice. Because tomato sizes are so variable, you may end up with slightly more filling than will fit into the tomato shells, in which case you may score a solo meatball which could be cooked with the stuffed tomatoes (perhaps covered with a small piece of foil). Or do what Sheynath did (see her review) and use the stuffing to stuff a pepper.

Provided by bluemoon downunder

Categories     Rice

Time 1h5m

Yield 4 stuffed tomatoes, 4 serving(s)

Number Of Ingredients 11

1/2 cup wild rice, cooked
olive oil flavored cooking spray
1 onion, minced
2 garlic cloves, minced
1/2 cup mushroom, thinly sliced
250 g ground beef, premium quality
8 large tomatoes
1 teaspoon ground cinnamon
2 tablespoons mint, chopped fresh
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Spray a large pan with oil and heat over a medium-high heat; add the onion, garlic and mushrooms and saute until soft, stirring for 2 minutes; add the ground beef, stirring, and cook for 3-4 minutes or until browned. (You may prefer to remove the onions, garlic and mushrroms from the pan while browning the meat to prevent them from burning.).
  • Preheat the oven to 200°C.
  • Cut a thin slice from the top of each tomato and set it aside; use a teaspoon to remove the tomato flesh (well drained of juice) and juice; place the tomato shells in a baking dish; chop the tomato flesh and set aside; and discard the juice or save it for possible use in a stock or soup or casserole.
  • Stir the rice, chopped tomato flesh, cinnamon and mint through the browned beef mixture, adding the onion, garlic and mushroom mixture if this had been set aside earlier; season with salt and freshly ground pepper, to taste; spoon the mixture into the tomato shells; replace a tomato top on each tomato; spray with a little olive oil; and bake for 20 minutes.
  • Serve with your choice of salad greens.

Nutrition Facts : Calories 289.8, Fat 10.4, SaturatedFat 3.9, Cholesterol 42.5, Sodium 63.4, Carbohydrate 33.5, Fiber 6.6, Sugar 11.4, Protein 18.5

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