Turkish Stuffed Tomatoes
These are good for a light lunch with salad for four, or this will serve eight as a starter.
|Need help with conversions?|
|You will also need a small frying pan with a tight-fitting lid, and a roasting tin measuring 11 x 8 x 2 inches (28 x 20 x 5 cm).|
Begin by cooking the rice. Fry the onion in the olive oil in the frying pan until softened, then add the crushed garlic and pour in the rice. Add the cinnamon, pine nuts and the currants and give everything a good stir to get it well coated. Then season with salt and pepper and pour in the hot stock.
Stir just once, cover and simmer gently for 15-20 minutes or until all the liquid is absorbed and the grains are tender. Then remove the rice from the heat, add the thyme and fluff with a skewer. Preheat the oven to gas mark 4, 350°F (180°C). Prepare the tomatoes by slicing off a little of the stalk end and scooping out all the core and seeds – trying to leave as much of the actual flesh as possible. Put a pinch of sugar into each hollowed-out tomato, then pack with the rice mixture and replace the lids.
Place the tomatoes in the roasting tin with a little water at the bottom, drizzle a few drops of olive oil over each one and bake for 25-30 minutes. They are lovely eaten hot or cold.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Win an Induction Hob from Argos
Barbecue recipes: burgers, kebabs and the rest
27 Jul 2014 18:14
27 Jul 2014 20:46
|Food and travel||
Short break ideas
13 Jul 2014 08:31
27 Jul 2014 20:01
|Can Anyone Help?||
28 Jul 2014 12:07
17 Jul 2014 16:38
23 Jul 2014 10:44
03 Jul 2014 09:37