Mediterranean Tomatoes Stuffed with Rice #vegan #recipevegetarian

So folks, this rice. As you may have seen, there is a genuine absence of rice formulas on the blog. Since I've discovered a rice mix that I absolutely LOVE, hope to see a mess of rice springing up around here.

Mediterranean Tomatoes Stuffed with Rice are my most loved generous side dish formula or sound veggie lover principle. They can be made either veggie lover or vegan and are totally overflowing with flavor. Try not to be scared by the extensive rundown of fixings, these stuffed tomatoes meet up in all respects effectively!

The sound, entire grains make a delightful plant-put together side dish all with respect to their own. Blend the Prairie Blend with Mediterranean flavors, stuff it inside delicious tomatoes, at that point cook them in the broiler and enchantment occurs.

Cut the finish off the tomatoes and utilize a little spoon to empty the internal parts. Try not to stress over making the tomatoes pretty or impeccable looking. Simply scoop out the inside and pop them in a heating dish. Keep this straightforward!
Mediterranean Tomatoes Stuffed with Rice #vegan #recipevegetarian
Also try our recipe Vegan White Bean Tacos with Jalapeno Cilantro #vegan #recipevegetarian


  • 8 medium tomatoes
  • 1 teaspoon olive oil
  • 1/2 medium onion, minced
  • 3 garlic cloves, minced
  • 1/2 cup tomato pulp, chopped (reserved from hollowing the tomatoes)
  • 1 cup Floating Leaf Sprouted Crimson Lentils, Wild Rice, and Quinoa 
  • 2 ¾ cups vegetable broth
  • 1/4 cup pine nuts + 1 teaspoon olive oil
  • 1/4 cup chopped green olives
  • 1/4 cup chopped Italian parsley
  • VEGETARIAN OPTION: 1/4 cup feta cheese
  • VEGAN OPTION: 2 tablespoons nutritional yeast
  • 2 teaspoons minced fresh oregano
  • 6 finely chopped pitted dates (can sub 1/4 cup dried currants or raisins)
  • Salt and pepper, to taste


  1. Cut the tops off the tomatoes, use a small spoon to scoop out the centers, then place them in a baking dish. Reserve the tops and insides of the tomatoes.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until it turns translucent, about 3 minutes. Add the garlic and cook for 1 minute more.
  3. Add the chopped tomato pulp, the Floating Leaf rice blend, and the vegetable broth and bring it to a boil. Boil for 5 minutes then reduce the heat to low, cover the skillet, and cook for 20 minutes.
  4. Preheat your oven to 375 degrees.
  5. While the rice cooks, toast the pine nuts in 1 teaspoon of oil over medium heat for 3-4 minutes, until they are golden and fragrant. Chop the olives, parsley, and dates. When the rice is soft, add the pine nuts, olives, parsley, feta cheese or nutritional yeast, oregano, and dates and mix well. Season with salt and pepper, to taste.
  6. Stuff the rice into the tomatoes and place the tops on the tomatoes. Roast for 30 minutes, or until the tomatoes are soft and starting to brown on top.

Read more our recipe Vegetarian Enchiladas Verdes #vegan #recipevegetarian

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