Servings: 4
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Cuisine: Greek
Categories: Florida Tomato Committee, Lamb, Main Dishes
4 large firm fresh Florida tomatoes (about 2 pounds)
2 tablespoons olive oil
1 cup chopped onion
8 ounces ground lamb
OR
8 ounces ground beef
1/3 cup uncooked rice (regular cooking)
1 cup loosely-packed fresh basil, chopped (about 1/3 cup)
OR
2 tablespoons dried basil
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1. Use tomatoes held at room temperature until fully ripe.
2. Cut a thin slice from top of each tomato; remove pulp leaving a 1/4-inch thick shell; set aside. Chop pulp (makes about 1-1/2 cups).
3. In a medium skillet over medium heat, heat oil; add onion; cook and stir until tender, about 5 minutes. Add lamb; cook and stir for about 2 minutes, breaking up meat. Stir in rice, basil, cumin, salt, pepper, 1 cup water and reserved chopped tomato pulp. Bring to a boil; reduce heat and simmer covered, until rice is tender, about 20 minutes.
4. Spoon rice mixture into reserved tomato shells. Place stuffed tomatoes in the skillet along with 1 cup water. Bring to a boil, reduce heat and simmer covered, until tomatoes are tender, about 10 minutes. Garnish with fresh basil, if desired.
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Cuisine: Greek
Categories: Florida Tomato Committee, Lamb, Main Dishes
4 large firm fresh Florida tomatoes (about 2 pounds)
2 tablespoons olive oil
1 cup chopped onion
8 ounces ground lamb
OR
8 ounces ground beef
1/3 cup uncooked rice (regular cooking)
1 cup loosely-packed fresh basil, chopped (about 1/3 cup)
OR
2 tablespoons dried basil
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1. Use tomatoes held at room temperature until fully ripe.
2. Cut a thin slice from top of each tomato; remove pulp leaving a 1/4-inch thick shell; set aside. Chop pulp (makes about 1-1/2 cups).
3. In a medium skillet over medium heat, heat oil; add onion; cook and stir until tender, about 5 minutes. Add lamb; cook and stir for about 2 minutes, breaking up meat. Stir in rice, basil, cumin, salt, pepper, 1 cup water and reserved chopped tomato pulp. Bring to a boil; reduce heat and simmer covered, until rice is tender, about 20 minutes.
4. Spoon rice mixture into reserved tomato shells. Place stuffed tomatoes in the skillet along with 1 cup water. Bring to a boil, reduce heat and simmer covered, until tomatoes are tender, about 10 minutes. Garnish with fresh basil, if desired.
0 comments:
Post a Comment