TOMATOES STUFFED WITH LAMB AND RICE (YEMISTES DOMATES ME RIZI)
Steps:
- Preheat the oven to 375 degrees F.
- Cut the top off of the tomatoes and clean out all of the pulp, leaving a 1/2-inch thick skin. Reserve the pulp. In a medium saute pan, heat 1/4 cup of the olive oil over medium heat. Add the onion and saute until the onions are golden brown, about 5 minutes. Add the garlic, reserved tomato pulp, and rice, and simmer for 5 minutes. Add the lamb, pine nuts, parsley, dill, salt, and pepper. Stir to combine and continue cooking until lamb is browned.
- Fill the tomatoes with the lamb mixture, sprinkle the tops with cheese, and drizzle with the remaining 4 teaspoons of olive oil. Place in a 9-by 13-inch baking dish. Pour water in the bottom of the dish and bake for 1 hour. Serve warm.
TOMATOES STUFFED WITH RICE
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.
- Preheat the oven to 350 degrees F.
- Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
- Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.
- Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
- Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.
GOAT CHEESE-STUFFED LAMB BURGERS
These herb-studded lamb burgers come with a surprise inside: a pocket of creamy goat cheese. For a tender burger, mix the lamb and seasonings until just combined and gently shape the patties. Add some pickled red onions for a bright accent.
Provided by Bites With Applewhite
Categories Lamb Burgers
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Stir together ground lamb, garlic, mint, dill, salt, cumin, smoked paprika, cinnamon, and cayenne in a large bowl until just combined.
- Shape lamb mixture into four 3-inch patties. Slice goat cheese log into 4 equal pieces. Place one goat cheese piece in the center of each patty and carefully wrap edges around cheese to enclose. Gently flatten each into a 4 inch patty.
- Preheat an outdoor grill to high heat (450°F to 650°F) or a stovetop griddle to medium-high heat. Oil grate or griddle.
- Grill patties until an instant-read thermometer inserted into centers registers 160 degrees F (71 degrees C) and goat cheese melts, 4 to 5 minutes per side.
- Serve burgers on buns with arugula, aioli, and pickled red onions.
Nutrition Facts : Calories 677.5 calories, Carbohydrate 28.6 g, Cholesterol 110.5 mg, Fat 48.8 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 19.7 g, Sodium 945.9 mg
STUFFED TOMATOES WITH RICE
Provided by Florence Fabricant
Categories appetizer, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut a thin slice off tops of tomatoes and reserve. Scoop out tomato pulp, chop, drain and reserve. Sprinkle sugar inside tomatoes.
- Heat 1/4 cup olive oil in a 10-inch skillet. Add onion. Cook over medium heat until soft. Add rice, stir and cook a few minutes. Add currants, pine nuts, mint, half the tomato pulp and 1/2 cup water. Season with salt and pepper. Cover and simmer 10 minutes.
- Heat oven to 300 degrees. Purée remaining tomato pulp, and spread in bottom of shallow baking dish that will hold all the tomatoes without much room to spare.
- Spoon rice mixture into tomatoes; it will not fill them. Replace tops, spoon a tablespoon of oil over each tomato, and sprinkle with bread crumbs. Bake 1 1/2 hours.
- Allow to cool to room temperature before serving as an appetizer or with cold poached fish or grilled lamb.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 32 grams, Carbohydrate 58 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 857 milligrams, Sugar 24 grams
STUFFED TOMATOES WITH RICE
Here's a pretty side dish that will please everyone who tastes it. Stuffed with brown or white rice, these tomatoes can be prepared ahead and baked hours later-so they're perfect for a busy hostess.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain., In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt., Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
SPICED LAMB STUFFED TOMATOES
Love lamb, hate lamb or haven't tried it before ? Allspice, cayenne, lemon, garlic and dill flavor this easy to make moist stuffing for tomatoes. Try this with rice pilaf and fresh asparagus.
Provided by Lorac
Categories Lamb/Sheep
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Remove a thin slice from the top of each tomato.
- Using a grapefruit knife, cut out the centers of the tomatoes, scrape out pulp and seeds, sprinkle insides with salt and turn upside down to drain.
- Place a large non stick skillet over high heat, add lamb and onion, stir breaking up clumps until lamb is barely pink, drain any excess fat.
- Reduce heat to medium low, add sugar, allspice, cayenne, lemon juice and simmer 5 minutes.
- Reduce heat to low add ricotta, garlic, salt and pepper and simmer 3 minutes.
- Remove from heat and stir in dill.
- Stuff tomatoes with lamb mixture and bake 20- 25 minutes.
Nutrition Facts : Calories 478.6, Fat 35.6, SaturatedFat 15.8, Cholesterol 111.3, Sodium 107, Carbohydrate 12.5, Fiber 2.6, Sugar 7.5, Protein 27.1
TOMATOES STUFFED WITH SPICED LAMB AND RICE
Provided by Yolanda Paterakis
Categories Lamb Rice Tomato Appetizer Side Sauté Summer Bon Appétit Athens Greece Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Cut off top third of tomatoes; chop tops and reserve. Scoop out seeds, juice, and pulp from tomatoes and discard.
- Melt butter in heavy large skillet over medium-high heat. Add onion and sauté until tender and golden, about 8 minutes. Add lamb and sauté until browned, about 7 minutes. Add chopped tomato tops, wine, mint, 2 tablespoons parsley, and cinnamon. Bring to boil. Reduce heat and simmer until mixture thickens, stirring frequently, about 12 minutes. Stir in cooked rice.
- Place tomatoes in 13x9x2-inch glass baking dish. Spoon lamb mixture into tomatoes. Sprinkle each tomato with 1/2 tablespoon breadcrumbs, then 1 tablespoon cheese. Bake until heated through and cheese begins to turn golden, about 25 minutes. Sprinkle with remaining 2 tablespoons parsley.
LAMB AND RICE STUFFED GRAPE LEAVES
These lamb and rice stuffed grape leaves (dolmas) take some time and effort to put together, so maybe make a double batch. In restaurants these are usually meatless, but I love the lamb in these. No matter what you use, how much rice you use will affect how much liquid you need.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- Place ground lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix together thoroughly with a fork. Cover and refrigerate until ready to use.
- Gently unroll and separate grape leaves. Rinse in cold water to remove brine. Drain. Reserve broken or less-than-perfect leaves to line pot.
- Place grape leaves on work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of lamb-rice filling near bottom-center of grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Don't roll too tightly or leaves may burst when rice cooks.
- Drizzle 1 tablespoon olive oil into pot; line bottom of pot with 1 or 2 layers of reserved grape leaves. Place dolmas in pot by arranging them along the sides, then working toward the center to cover the bottom. Leave enough space between dolmas to allow for expansion, but close enough to hold their shapes when cooking. If necessary, stack another layer on top of the first so they all fit. Pour in lemon juice and 2 teaspoons olive oil.
- Invert a small plate and then a larger plate over the dolmas to weigh them down while they cook and prevent them from shifting. Pour in hot chicken broth. Bring to a simmer, uncovered, over medium-high heat. As soon as liquid is heated through and starting to bubble (2 to 4 minutes), reduce heat to low, cover the pot, and cook 35 minutes. Remove plates and check for doneness. Dolmas should look a bit puffed up, and a fork should pierce them easily. If not quite done, continue cooking without the weights: cover the pot and simmer until rice is tender, 10 to 15 minutes longer.
- Serve warm or chilled. Garnish with curls of lemon zest, if desired.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 18.1 g, Cholesterol 44.7 mg, Fat 16.1 g, Fiber 0.4 g, Protein 9.8 g, SaturatedFat 3.4 g, Sodium 2484.9 mg, Sugar 1.5 g
STUFFED TOMATOES WITH LAMB MINCE, DILL & RICE
These juicy tomatoes improve in flavour if cooked the day before you serve them. You can easily make them veggie too
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.
- Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.
- Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.
Nutrition Facts : Calories 300 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium
LAMB-STUFFED TOMATOES, MIDDLE EASTERN STYLE
In this recipe, matzo meal binds a delicious stuffing that features ground lamb, pine nuts, fresh mint and turmeric.
Yield Serves 12
Number Of Ingredients 11
Steps:
- Stand tomatoes on stem ends. Cut off top 1/4 of tomatoes (reserve tops for another use). Using melon baller, scoop out seeds and pulp from tomatoes. Sprinkle insides of tomatoes lightly with salt. Place tomatoes, cut side down, on paper towels and drain 20 minutes.
- Preheat oven to 350°F. Lightly oil 13 x 9 x 2-inch glass baking dish. Mix lamb and all remaining ingredients in large bowl to blend. Fill tomatoes with lamb stuffing, mounding slightly at top. Arrange tomatoes in prepared dish.
- Bake tomatoes until stuffing is cooked through and meat thermometer inserted into center of stuffing registers 160°F, about 1 hour. Let stand at least 10 minutes. Serve tomatoes warm or at room temperature.
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TOMATOES STUFFED WITH SPICED LAMB AND RICE RECIPE
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- Preheat oven to 350 degrees. Cut off top third of tomatoes; chop tops and reserve. Scoop out seeds, juice, and pulp from tomatoes and throw away.
- Heat butter in heavy large skillet over medium-high heat. Add in onion and saute/fry till tender and golden brown, about 8 min. Add in lamb and saute/fry till browned, about 7 min. Add in minced tomato tops, wine, mint, 2 Tbsp. parsley, and cinnamon. Bring to boil. Reduce heat and simmer till mix thickens, stirring frequently, about 12 min. Stir in cooked rice.
- Place tomatoes in 13- by 9- by 2-inch glass baking dish. Spoon lamb mix into tomatoes. Sprinkle each tomato with 1/2 Tbsp. breadcrumbs, then 1 Tbsp. cheese. Bake till heated through and cheese begins to turn golden brown, about 25 min. Sprinkle with remaining 2 Tbsp. parsley.
TOMATOES STUFFED WITH SPICED LAMB AND RICE RECIPE
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- Preheat oven to 350°F. Cut off top third of tomatoes; chop tops and reserve. Scoop out seeds, juice, and pulp from tomatoes and discard.
- Melt butter in heavy large skillet over medium-high heat. Add onion and sauté until tender and golden, about 8 minutes. Add lamb and sauté until browned, about 7 minutes. Add chopped tomato tops, wine, mint, 2 tablespoons parsley, and cinnamon. Bring to boil. Reduce heat and simmer until mixture thickens, stirring frequently, about 12 minutes. Stir in cooked rice.
- Place tomatoes in 13x9x2-inch glass baking dish. Spoon lamb mixture into tomatoes. Sprinkle each tomato with 1/2 tablespoon breadcrumbs, then 1 tablespoon cheese. Bake until heated through and cheese begins to turn golden, about 25 minutes. Sprinkle with remaining 2 tablespoons parsley.
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