YEMISTES DOMATES ME RIZI
Make and share this Yemistes Domates Me Rizi recipe from Food.com.
Provided by Cynna
Categories Lamb/Sheep
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Cut the top off of the tomatoes and clean out all of the pulp, leaving a 1/2-inch thick skin. Reserve the pulp.
- In a medium saute pan, heat 1/4 cup of the olive oil over medium heat.
- Add the onion and saute until the onions are golden brown, about 5 minutes.
- Add the garlic, reserved tomato pulp, and rice, and simmer for 5 minutes.
- Add the lamb, pine nuts, parsley, dill, salt, and pepper.
- Stir to combine and continue cooking until lamb is browned.
- Fill the tomatoes with the lamb mixture, sprinkle the tops with cheese, and drizzle with the remaining 4 teaspoons of olive oil.
- Place in a 9-by 13-inch baking dish. Pour water in the bottom of the dish and bake for 1 hour.
- Serve warm.
Nutrition Facts : Calories 390.8, Fat 31.1, SaturatedFat 6.7, Cholesterol 27.6, Sodium 105.4, Carbohydrate 20.3, Fiber 2.6, Sugar 5.8, Protein 9.5
TOMATOES STUFFED WITH LAMB AND RICE (YEMISTES DOMATES ME RIZI)
Steps:
- Preheat the oven to 375 degrees F.
- Cut the top off of the tomatoes and clean out all of the pulp, leaving a 1/2-inch thick skin. Reserve the pulp. In a medium saute pan, heat 1/4 cup of the olive oil over medium heat. Add the onion and saute until the onions are golden brown, about 5 minutes. Add the garlic, reserved tomato pulp, and rice, and simmer for 5 minutes. Add the lamb, pine nuts, parsley, dill, salt, and pepper. Stir to combine and continue cooking until lamb is browned.
- Fill the tomatoes with the lamb mixture, sprinkle the tops with cheese, and drizzle with the remaining 4 teaspoons of olive oil. Place in a 9-by 13-inch baking dish. Pour water in the bottom of the dish and bake for 1 hour. Serve warm.
TOMATOES STUFFED WITH RICE
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.
- Preheat the oven to 350 degrees F.
- Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
- Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.
- Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
- Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.
YEMISTES DOMATES LADERES ME RIZI (STUFFED TOMATOES WITH RICE)
Make and share this Yemistes Domates Laderes Me Rizi (Stuffed Tomatoes With Rice) recipe from Food.com.
Provided by CJAY8248
Categories Vegetable
Time 1h18m
Yield 12 tomatoes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Wash tomatoes, slice off caps, and reserve; scoop out pulp, chop, and reserve. Sprinkle inside of tomatoes with salt and sugar. Saute onions in 1/4 cup of the oil until soft.
- Preheat oven to 350*.
- Mix onion, parsley, dill, raisins or currants, pine nuts, rice, chopped tomato pulp, and 1 cup olive oil. Saute for 3 minutes. Season to taste with salt and pepper.
- Fill tomatoes with this mixture. Cover with tomato caps and place in casserole with remaining 1/4 cup olive oil and water. Cover with foil.
- Bake for 30 to 40 minutes, or until tops are golden and rice is cooked, basting occasionally. Remove from heat and cool. Serve at room temperature.
- Note: Tomatoes can be cooked on the stove top. Cover with foil and simmer for about 30 minutes, basting occasionally.
Nutrition Facts : Calories 404.9, Fat 31.5, SaturatedFat 4.2, Sodium 13.9, Carbohydrate 29.8, Fiber 3.6, Sugar 10.7, Protein 4.3
STUFFED TOMATOES WITH RICE
Here's a pretty side dish that will please everyone who tastes it. Stuffed with brown or white rice, these tomatoes can be prepared ahead and baked hours later-so they're perfect for a busy hostess.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain., In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt., Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
GREEK STUFFED TOMATOES WITH RICE OR DOMATES YEMISTES
This is wonderful recipe I got a from a Greek church cookbook from Tucson, Arizona. They are wonderful hot or col, the day you make them or the next day for lunch. I usually make them to go with a lamb roast and then have the leftovers for lunch the next day. You won't be disappointed!
Provided by hollygollygee
Categories Lunch/Snacks
Time 1h5m
Yield 10 tomatoes
Number Of Ingredients 13
Steps:
- Cut tops off tomatoes, and set aside. Scoop out pulp from tomatoes, chop and reserve. Saute onions in 1/2 cup of olive oil until golden. Add tomato pulp, parsley, garlic, dill, oregnao, rice, salt, and pepper. Stir to blend ingredients thoroughly. Add tomato paste and wine. Cover and simmer for 20 minutes. Arrange tomato shells in a casserole or roaster. Sprinkle lightly with sugar. Stuff tomatoes with rice mixture and cover with tomato tops. Pour 1 cup olive oil over the tomatoes and pour 1/2 cup water into pan. Sprinkle lightly with more oregano. Bake at 350 degrees for 35 minutes, basting frequently. Serve hot or cold.
- **tip -- if you don't want to grate the onions, you could also mince them finely. I actually have a little gadget called a Salsa Master that is sort of like a hand held food processor. I just crank the handle until the onions are very very fine.
Nutrition Facts : Calories 401.3, Fat 32.8, SaturatedFat 4.6, Sodium 34.1, Carbohydrate 23.6, Fiber 2.2, Sugar 4.7, Protein 2.8
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