Stuffed Tomatoes with Rice

5 from 2 votes

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Prep Time: 25

Cook Time: 35

Soak Time for Cashews: 2

Servings:

Calories: 270kcal

Ingredients

6 large tomatoes
1 cup brown rice
¾ cup shallots minced (or sweet Vidalia onion)
1 ½ tablespoon fresh oregano leaves
3 tablespoon fresh basil leaves
½ teaspoon salt
½ teaspoon ground pepper

Garlic Cashew Cream:

1 cup raw cashews
2 tablespoon lemon juice
½ teaspoon salt
2 teaspoon lemon zest
3 cloves garlic

To serve:

2 cups loosely packed microgreens

Instructions

For cashew cream:

Soak cashews in hot water for at least 2 hours, or overnight in cold water (in the fridge).
Drain cashews. In a blender, combine cashews with ½ cup cold water, lemon juice, and salt.
Blend on high for 2-3 minutes until smooth and creamy.
Add lemon zest and garlic cloves. Blend for another minute until desired texture is reached.
Cover and set in fridge until ready to serve.

For tomatoes:

Preheat oven to 350 degrees.
Cook brown rice with 1 ½ cup water in a medium saucepan over med-low heat until all liquid is absorbed* about 15 minutes.
While rice is cooking, hollow out tomatoes by making a conical cut at the stem, then scooping out the seeds and some of the pulp with a spoon. Save the pulp to use for a pasta or pizza sauce.
Place tomatoes in a large baking dish.
Mince shallot and chop basil and oregano.
Combine rice with minced shallot, basil, oregano, salt, and pepper. Toss thoroughly.
Scoop mixture into tomatoes until just full. Cover with foil.
Bake covered for 20 minutes. Uncover and bake for additional 15 minutes, until soft and juicy.
Serve on microgreens with garlic cashew cream on top.

Notes

Can be stored as separate components (roasted tomatoes, cashew cream, microgreens), covered in the fridge for up to 2 days. Heat tomatoes in the oven before serving.

Notes

*For extra flavour you can also cook the rice in vegetable stock with a pinch of salt.

Nutrition