Ingredients (serves 8)
- 6 vine-ripened tomatoes
- 1 tbs extra virgin olive oil
- 2 brown onions, chopped
- 2 tbs pine nuts
- ¼ cup of raisins
- 1 cup brown rice
- 1-1/2 cup water
- 1 tsp ground cumin
- 1 tsp of Moroccan spice (master foods)
- 1 tsp chilli
- Freshly ground black pepper
- 2 cups of chicken stock
- Preheat oven to 180°C. Use a sharp knife to slice the top off each tomato. Reserve tops. Use a teaspoon to scoop out seeds and flesh, leaving a 1cm border. Place tomato shells in a shallow roasting pan. Strain tomato pulp through a fine sieve and discard the juice. Coarsely chop tomato pulp and set aside.
- Heat the oil in a large saucepan over medium heat. Add the onion and pine nuts and cook, stirring occasionally, for 6 minutes or until onion softens and pine nuts are golden brown. Add the rice and water, and bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until rice is tender.
- Add the cumin, chilli, Moroccan spice, raisins, and reserved tomato pulp, and stir until combined. Season with pepper.
- Spoon the rice mixture among tomato shells and top with the reserved tops. Pour over stock and cover tightly with foil. Bake in preheated oven for 45-50 minutes or until tomato is tender and filling is hot. Remove from oven.
- Transfer to a platter
- Serve with sour light cream.
“Master’s In Education” (Disability) Newcastle University Australia
“Grad Cert Education” Newcastle University Australia
“Diploma of Sport and Recreation”
“Cert 4 Personal Training”
“Level 1 Strength and Conditioning Coach”
Member of ASCA (Australian Strength and Conditioning Association)