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Baked tomatoes stuffed with basmati rice and homemade pesto

ingredients

servings

4

Rocket salad

to taste

Salad tomatoes

4 unit

Basmati rice

1 cup

Basil

50 oz

Dried pine nuts

20 oz

Chopped almonds

15 oz

Extra virgin olive oil

to taste

Iodized salt

to taste

Chopped hazelnuts

5 oz

single courses from Italy

Baked tomatoes stuffed with basmati rice and homemade pesto

Baked tomatoes stuffed with basmati rice and homemade pesto

vegan with nuts high in iron source of C vitamins high in potassium with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Baked tomatoes stuffed with basmati rice and homemade pesto

To combat the cold these days, we serve a light and tasty summer dish

Baked tomatoes stuffed with basmati rice and homemade pesto step 1

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.

Baked tomatoes stuffed with basmati rice and homemade pesto step 2

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.

Baked tomatoes stuffed with basmati rice and homemade pesto step 3

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.

Baked tomatoes stuffed with basmati rice and homemade pesto step 4

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.

Baked tomatoes stuffed with basmati rice and homemade pesto step 5

step 5

Mix pesto with basmati rice.

Baked tomatoes stuffed with basmati rice and homemade pesto step 6

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.

Baked tomatoes stuffed with basmati rice and homemade pesto step 7

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.

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