Salad Recipes - Fragrant Stuffed Tomatoes

Ingredients

• 8 tomatoes

• 1 small onion, finely chopped

• 25 g/1 oz/2 tbsp butter

• 50 g/2 oz/1/4 cup brown rice

• 150 ml/2/3 cup vegetable stock

• Salt and freshly ground black pepper

• 15 g/1/2 oz/2 tbsp chopped pistachio nuts

• 15 ml/1 tbsp currants

• 2 rosemary sprigs

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Method:

1. Cut a slice off the rounded ends of the tomatoes and reserve for lids. Scoop out the seeds and reserve.

2. Fry (sauté) the onion in the butter for 2 minutes, until softened but not browned.

3. Stir in the rice, stock and a little salt and pepper. Bring to the boil, reduce the heat, cover and simmer gently for 30 minutes.

4. Stir in the nuts, currants and rosemary and cook for a further 15 minutes or until the rice is really tender and has absorbed all the liquid.

5. Remove the rosemary, taste and re-season if necessary. Stir in the tomato seeds.

6. Pack into the tomatoes, replace the lids and chill until ready to serve.