Stuffed Tomatoes With Wild Rice Corn and Coriander Recipe



Stuffed Tomatoes With Wild Rice Corn and Coriander Recipes

Ingredients :

8 medium tomatoes

1/3 cup kernels

2 tbsp white wine

1/4 cup cooked wild rice

1 clove garlic

1/2 cup grated sharp Cheddar cheese

1 tbsp chopped fresh coriander

salt and pepper

1 tbsp olive oil

Method :
  1. Cut the tops off the tomatoes and remove the seeds with a small tsp.
  2. Scoop out all the fresh and chop finely - also chop the tops.
  3. Preheat the oven to 350F.
  4. Put the chopped tomato in a pan.
  5. Add the corn and the white wine.
  6. Cover with a close fitting lid and simmer until tender.
  7. Drain.
  8. Mix together all the remaining ingredients except the olive oil, adding salt and pepper to taste.
  9. Carefully spoon the mixture into the tomatoes, piling it higher in the center.
  10. Sprinkle the oil over the top, arrange the tomatoes in an ovenproof dish, and bake at 350F for 15-20 minutes until cooked through.

These tomatoes could be served as a light meal with crusty bread and a salad, or as an accompaniment to most meats or fish.

Serves 4



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