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Ингредиенты
- 4 med Tomatoes
- 1 Tbsp. Plus 1 teaspoon olive or possibly vegetable oil, divided
- 1/2 c. Diced onion
- 1 x Garlic clove, chopped
- 1/4 c. Dry currants
- 1 tsp Salt
- 1/8 tsp Pepper
- 1 c. Cooked long-grain rice (warm)
- 1 ounce Pignolias (pine nuts), lightly toasted
- 1 Tbsp. Each minced fresh Italian (flat-leaf), parsley, and mint
- 2 tsp Sunflower seed
- 1 Tbsp. Plain dry bread crumbs
Инструкции
- Here one (from WEIGHT WATCHER'S INTERNATIONAL COOKBOOK) Greek:
- Cut thin slice from stem end of each tomato; reserve slices. Set a sieve over a bowl. Scoop out pulp from tomatoes and place pulp in sieve to drain; set shells upside down on paper towels and let drain. Throw away seeds from tomato pulp; reserve liquid. Chop pulp and set aside.
- In small nonstick skillet heat 2 tsp. oil; add in onion and garlic and saute/fry till onion is golden brown. Stir in currants, salt, pepper, and 2 Tbsp. of reserved tomato liquid; remove from heat and stir in rice, nuts, parsley, mint, and sunflower seed.
- Preheat oven to 375 degrees F. In 8 x 8 x 2-inch baking dish set tomato shells upright; spoon 1/4 rice mix into each tomato and top each with reserved tomato slice. Brush 1/2 tsp. oil over each tomato and pour remaining tomato liquid into baking dish (to prevent sticking). Sprinkle each tomato with 3/4 tsp. bread crumbs and bake till filling is warm and skin begins to split, about 30 min.Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 4 servings | |
| Calories 153 | |
| Calories from Fat 46 | 30% |
| Total Fat 5.1g | 6% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 601mg | 25% |
| Potassium 394mg | 11% |
| Total Carbs 25.39g | 7% |
| Dietary Fiber 2.5g | 8% |
| Sugars 9.9g | 7% |
| Protein 2.94g | 5% |
