Mediterranean Stuffed Tomatoes With Rice #healthyketo #easy

Mediterranean Tomatoes Stuffed with Rice are my most loved generous side dish formula or solid veggie lover principle. They can be made either veggie lover or vegan and are completely overflowing with flavor. Try not to be threatened by the extensive rundown of fixings, these stuffed tomatoes meet up very effectively!

So folks, this rice. As you may have seen, there is a genuine absence of rice formulas on the blog. Since I've discovered a rice mix that I thoroughly LOVE, hope to see a mess of rice springing up around here.

Cut the finish off the tomatoes and utilize a little spoon to empty the internal parts. Try not to stress over making the tomatoes pretty or flawless looking. Simply scoop out the middle and pop them in a heating dish. Keep this basic!

Also try our recipe Paleo Cranberry Orange Bread #recipe #healthy

INGREDIENTS

• 8 medium tomatoes
• 1 teaspoon olive oil
• 1/2 medium onion, minced
• 3 garlic cloves, minced
• 1/2 cup tomato pulp, chopped (reserved from hollowing the tomatoes)
• 1 cup Floating Leaf Sprouted Crimson Lentils, Wild Rice, and Quinoa 
• 2 ¾ cups vegetable broth
• 1/4 cup pine nuts + 1 teaspoon olive oil
• 1/4 cup chopped green olives
• 1/4 cup chopped Italian parsley
• VEGETARIAN OPTION: 1/4 cup feta cheese
• VEGAN OPTION: 2 tablespoons nutritional yeast
• 2 teaspoons minced fresh oregano
• 6 finely chopped pitted dates (can sub 1/4 cup dried currants or raisins)
• Salt and pepper, to taste

INSTRUCTIONS

1. Cut the tops off the tomatoes, use a small spoon to scoop out the centers, then place them in a baking dish. Reserve the tops and insides of the tomatoes.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until it turns translucent, about 3 minutes. Add the garlic and cook for 1 minute more.
3. Add the chopped tomato pulp, the Floating Leaf rice blend, and the vegetable broth and bring it to a boil. Boil for 5 minutes then reduce the heat to low, cover the skillet, and cook for 20 minutes.
4. Preheat your oven to 375 degrees.
5. While the rice cooks, toast the pine nuts in 1 teaspoon of oil over medium heat for 3-4 minutes, until they are golden and fragrant. Chop the olives, parsley, and dates. When the rice is soft, add the pine nuts, olives, parsley, feta cheese or nutritional yeast, oregano, and dates and mix well. Season with salt and pepper, to taste.
6. Stuff the rice into the tomatoes and place the tops on the tomatoes. Roast for 30 minutes, or until the tomatoes are soft and starting to brown on top.

Read more our recipe Low Carb Goulash #delicious #healthy

Source : bit.ly/2GRMZWk