Yemistes Domates Me Rizi Food

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.

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: YEMISTES DOMATES ME RIZI

Steps:

• Cut the top off of the tomatoes and clean out all of the pulp leaving about a 1/2-inch thick skin. Reserve pulp.
• Preheat oven to 375 degrees F.
• In a saute pan, heat the butter and add the chopped onion to the pan. Cook until the onions are golden brown, and add in the garlic. Add in the pulp from the tomatoes and stir in the rice. Add in 1/4 cup olive oil and a little water and simmer for about 5 minutes. Add more water if necessary. Season with salt and pepper. Stir in the parsley, pine nuts, and mint.
• Fill the tomatoes and sprinkle the top with the grated Kasseri and a drizzle of the remaining olive oil. Place in a baking dish with a 1/2-inch of water in the bottom and bake for 1 hour.