Gives a greek flavour and easy carb & veg options in one. A pretty poor picture, sorry, they look better in reality! Here I've served them with griddled (skinless and boneless) chicken thigh marinated in olive oil, garlic, lemon juice & oregano.
4 large tomatoes (bigger than the ones in the photo ideally!)
Tsp caster sugar
1 onion, chopped
2 courgettes, diced
3 garlic cloves, chopped
Tbsp dried oregano
100g basmati rice
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
Preheat the oven to 180c
- Carefully slice off the tops of the tomatoes keeping them for the lids. Scoop out the inside of the tomatoes, chopping if needs be, and put in a measuring jug. Put the shells in a baking dish and sprinkle with some salt, pepper & sugar.
- Fry the onion, courgette, garlic and oregano until cooked through. Add the rice and stir.
- Make up the tomato insides to 300g with water and add to the pan, season and cook until the rice is very nearly cooked (you may find you need to add a little bit more water). At this point stir in the mint & parsley and take off the heat to cool a little.
- Stuff the tomatoes with the rice mixture, pop the lids on and drizzle with a little olive oil. If your tomatoes were a bit puny you may find you have rice over, pop it in a little tin foil parcel and add to the dish. Drizzle some olive oil on top of the tomatoes and bake at 180c for 20 minutes.
They reheat well so save any left over ones for lunch!
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