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Stuffed rice and lentil tomatoes

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Ingredients

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  • 2 tablespoons olive oil
  • 1 medium red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup SunRice White Long Grain Rice
  • 8 large vine-ripened tomatoes
  • 1 medium zucchini, grated
  • 400g can no-added salt lentils, drained, rinsed
  • 2 tablespoons pine nuts, toasted

Instructions

  1. Preheat oven to 180C/160C fan-forced. Heat half the oil in a saucepan over high heat. Add onion, garlic and thyme. Cook, stirring, for 5 minutes or until onion is soft.
  2. Add rice and 1 cup cold water. Bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes or until rice is tender. Remove from heat. Stand, covered, for 5 minutes.
  3. Meanwhile, cut a thin slice from the top of tomato, reserving tops. Using a teaspoon, hollow out tomatoes. Discard pulp.
  4. Add zucchini, lentils and pine nuts to rice mixture. Season with salt and pepper. Stir. Fill tomato shells with rice mixture, pressing down firmly with the back of a spoon. Place in an ovenproof dish (see note). Replace tops. Drizzle with remaining oil. Season.
  5. Bake for 20 minutes or until tomatoes are just tender and hold their shape. Serve.

Find it online: https://legenrecipes.com/recipe/stuffed-rice-and-lentil-tomatoes/