Brown rice, feta and mint stuffed tomatoes

Brown rice, feta and mint stuffed tomatoes

  • 8 large (about 150g each) vine-ripened tomatoes
  • 300g (2 1/2 cups) cooked SunRice Long Grain Brown Rice
  • 4 shallots, pale section only, finely chopped
  • 75g reduced-fat feta, crumbled
  • 45g (1/4 cup) currants
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh continental parsley
  • 1/2 teaspoon ground cinnamon
  • Olive oil spray
  • 1 bunch rocket, ends trimmed
  • 1 tablespoon balsamic vinegar

Step 1

Preheat oven to 180°C. Line a large baking tray with non-stick baking paper.

Step 2

Cut the top from each tomato. Reserve the tops. Remove the flesh from the tomatoes, leaving a 1cm-thick border around the edges. Reserve the flesh. Place the tomatoes, cut-side down, on a plate lined with paper towel. Strain the reserved flesh through a fine sieve into a bowl (you’ll need 125ml or 1/2 cup juice).

Step 3

Combine the rice, shallot, feta, currants, mint, parsley, cinnamon and reserved tomato juice in a large bowl. Season with pepper.

Step 4

Divide the rice mixture among the tomato shells. Place on the lined tray. Spray lightly with olive oil spray. Bake in oven for 10 minutes.

Step 5

Add the reserved tomato tops to the tray. Bake for 5 minutes or until tomatoes are tender but still hold their shape.

Step 6

Combine the rocket and vinegar in a bowl. Divide tomatoes and salad among serving plates. Replace the tops. Serve.

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