Cooking is such a stress buster, don’t you agree? Sometimes, when you don’t feel like going to a restaurant, the best thing to do is cook up a nice meal. Are you the type of person who loves to cook every now and then? If you are, Vidhi Doshi a.k.a @RamenHairedGirl shares a really fun recipe of tomatoes stuffed with rice that’ll make all those carbs worth it. Here it is.
6 firm round tomatoes
1 1/2 tbsp finely chopped garlic
6 basil leaves, torn. (You can use mint or parsley as well.)
5 tbsp olive oil (approximately 75 ml)
6 tablespoons arborio rice (or any other thick rice)
5 medium potatoes, peeled and cut into wedges
Salt, pepper and chilli flakes to taste
1.5 tbsp olive oil for baking
Cut off the tops of the tomatoes and keep them for later. remove all the seeds, juice and flesh with a small spoon and collect in a bowl.
Blend this tomato flesh into a puree. Strain it to remove the seeds.
Add the garlic, basil, olive oil, rice, salt, chilli flakes and pepper to the tomato puree and mix really well and let this sit for 45 minutes to an hour. Sprinkle the insides of the scooped out tomatoes with some salt and turn them upside down o drain any excess liquid.
Toss the potato wedges with the rest of the olive oil, sprinkle well with salt and pepper and place them on a baking tray.
Fill each tomato with the rice mixture until three-quarters full put the tops of the tomatoes back on like a lid and put the tomatoes on top of the potatoes. Bake in a preheated oven at 180C for 1 hour 15 minutes or until the potatoes and tomatoes are cooked through and the rice is soft. Wait for 15 minutes before serving.
Add this to your list of recipes you’re planning to cook and we’re sure when you cook this, your friends and family will love it!
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