Tomatoes stuffed with rice and herbs
2 people
00h 20
Ingredients
- 150 g boiled basmati rice
- 4 medium tomatoes
- 1 onion
- 2 cloves of garlic
- 4 spoonfuls of olive oil
- 4 spoonfuls of Parmesan cheese
- 3 sprigs of parsley
- 3 sprigs of basil
- Salt
- Pepper
Method
- Peel the onion and the cloves of garlic and then chop them. Heat the oil in a frying pan and fry the onion and garlic lightly for 3-4 minutes.
- Mix this hash sauce with rice. Wash the parsley and basil leaves and chop them. Add them to the rice together with cheese and mix.
- Wash the tomatoes, cut the top part and empty them with a teaspoon. Stuff them with the prepared rice, put them into one of the steamer baskets, cover and steam cook on a saucepan with boiling water, the basket should be stable and secure, and cook for 8-10 minutes. Serve hot.
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