Baking

Wild rice and orange stuffed tomatoes

Wild rice has a hearty 'nutty' flavour and is well worth paying a little extra for. Teamed here with flavoured with orange and herbs, it makes a delicious and filling vegetarian meal.
wild rice and orange stuffed tomatoes
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Ingredients

Method

Wild rice and orange stuffed tomatoes

1.Place rice and the water in a small saucepan over medium heat; bring to the boil. Reduce heat; simmer, covered, 30 minutes or until tender.
2.Preheat oven to 220°C.
3.Cut 1cm tops from tomatoes; reserve tops. Scoop out the pulp and seeds; reserve for another use. Place tomato shells in a small oiled baking dish.
4.Place nuts on an oven tray; roast in oven 5 minutes or until browned.
5.In a large frying pan, heat butter over medium heat; cook onion and rind until soft. Increase heat to high, add rice then juice; stir until liquid has evaporated. Remove from heat; stir in feta, parsley and nuts. Season to taste. Spoon mixture into tomato shells; replace tops. Roast 10 minutes or until tomatoes are tender.
6.Meanwhile, make herb salad.
7.In a small bowl, combine yoghurt and mint.
8.Serve stuffed tomatoes with herb salad and minted yoghurt.

Herb salad

9.In a medium bowl, place rocket and herbs with combined juice and oil; toss gently to combine. Season to taste.

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