Low Fodmap Rice filled Tomatoes (Vegetarian)

Low Fodmap  Rice filled Tomatoes (Vegetarian)

Rice Filled Tomatoes

January 15, 2018
: 4
: 35 min
: 1 hr
: 1 hr 35 min
: Easy

Plump juicy tomatoes filled with a delicious nut and rice stuffing. Served on a warm tomato sauce mixture. A hearty meal for a cold day or a heat up dinner.


  • 50g crushed walnuts
  • 30g Olive oil (garlic or basil infused if preferred)
  • 1 bunch chopped chives
  • 1 kilo plump, ripe tomatoes
  • 1 tbs salt
  • 1 pinch black pepper
  • 10 fresh mint leaves
  • 5 sprigs fresh parsley
  • 75g long grain rice
  • 1/2 lemon (juice)
  • Parmesan cheese
  • Step 1 Place oil and chives in saucepan and saute over medium heat 3-4 mins
  • Step 2 Cut tops from tomatoes and reserve for later use
  • Step 3 Chop 125g of the reserved tomato slices and add to saucepan along with ½ teaspoon of the salt, black pepper, 6-8 of the mint leaves and parsley
  • Step 4 Cook over low heat for approx 10 minutes, stirring intermittently
  • Step 5 Scoop centers of tomatoes out with a spoon and place hollowed tomatoes in a steaming dish with holes facing upwards
  • Step 6 Add rice, crushed nuts and lemon to saucepan and blend well
  • Step 7 Remove mixture from saucepan and use to fill tomatoes
  • Step 8 Steam rice filled tomatoes for approx 30 minutes or until cooked to your liking
  • Step 9 Meanwhile, chop reserved tomato lids well and place in saucepan along with remaining mint leaves, salt and oil in to saucepan and stir over medium heat for 8 minutes.
  • Step 10 Remove sauce from saucepan and pour in to serving dish. Remove tomatoes from steamer and place gently on top of sauce. Garnish with parsley and grated parmesan.

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