Lasagne in green with vegan pesto and zucchini
single courses from Italy
Baked tomatoes stuffed with basmati rice and homemade pesto
Baked tomatoes stuffed with basmati rice and homemade pesto
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
To combat the cold these days, we serve a light and tasty summer dish
preparation
step 1
Start to cook the basmati rice. (Before you cook it, I leave it half an hour in cold water). Pour the basmati rice, water and a good pinch of salt in a saucepan and bring to a boil.
step 2
(Calculate a glass and a half of water) for each cup of rice. Cover with a lid that seals tightly, reduce heat and simmer 10 minutes, turn off and let stand for 5 minutes without opening.
step 3
After shelling the beans with a fork. Prepare the pesto: Put in a mixer the basil, pine nuts, almonds, olive oil and salt, and create a thick cream and full-bodied.
step 4
Rinse 4 tomatoes (big ones salad) and dry them. Cut the top and start to dig inside with a corer eliminating the pulp.
step 5
Mix pesto with basmati rice.
step 6
On a baking sheet have the parchment paper, lay olearla and tomatoes. Fill them with seasoned rice with homemade pesto and bake at 180 degrees for about half an hour.
step 7
Let them cool and Serve: Place as a base of the pot a bit 'of arugula and a bit' of chopped hazelnuts on rice and pesto.