Tomatoes Stuffed With Rice And Raisins Recipe

Posted on


INGREDIENTS

12 large ripe whole tomatoes or a mix of tomatoes and peppers

2 Tbsp sugar (optional)

3 onions

2 garlic cloves

½ bunch parsley

½ bunch spearmint

1 cup Krinos Extra Virgin Olive Oil

1 ½ cup tomato juice

12 Tbsp long-grain rice

½ cup pine nuts

60 g raisins (sultana)

salt & pepper

2 cup water

DIRECTIONS

1. Preheat panggangan to 400F (200C).

2. Choose a baking dish large enough to hold all the tomatoes (and/or Peppers).

3. Wash tomatoes. Cut the tops off the tomatoes and set aside.

4. Scoop out the pulp from each one, taking care not to tear the skin.

5. Puree pulp in food processor, then set aside in a bowl.

6. Sprinkle interior with sugar (optional) and place on baking dish.

7. Finely chop onion, garlic, parsley and spearmint.

8. In a large frying pan, sauté the onion over low heat until golden.

9. Add 1/2 cup olive oil, the pulp, 1 cup of tomato juice and all other ingredients. Stir well and salt and pepper to taste.

10. Pour in 1 cup water, cover and simmer for 5 minutes. Remove from heat.

11. Fill emptied tomatoes (and peppers) with the mixture, up to 3/4 full. Replace tomato tops.

12. Mix the remaining tomato juice, 1 cup of water and 1/2 cup olive oil and pour on top of covered tomatoes to keep them moist.

13. Bake uncovered at 400F (200C) for 30-40 minutes.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *