Tomatoes stuffed with wild rice

Ingredients for Tomatoes stuffed with wild rice

Instructions for Tomatoes stuffed with wild rice

To prepare the Tomatoes stuffed with wild rice recipe, please follow these instructions:

The wild rice laid over in eight times as much water as there is rice. Boil, covered, for about 40 minutes on a low heat and under the lid. The top cut of the tomatoes and these eroded gently with a teaspoon. Pleat opening down on the tomatoes and let them drain. Cleaned and cut together with tomato mushroom caps in small fine cubes. Preheat oven to 180 degrees. Garlic, peeled and crushed. Garlic and mushroom Sauté of in the hot fat for not formed more wetness. Add the diced tomato and cilantro. Let the filling cool easily. Stir in the cooked rice in conjunction with grate or. Fill the tomatoes with the mass and style them in a heat-proof platter. Pour a little walnut oil over each tomato and behind them then in the oven at 160 degrees for about 15 minutes.