Pine Nut & Basil Stuffed Tomatoes
There's nothing rotten about these stuffed tomatoes. Brown rice, pine nuts and fresh basil round out this dish that'll have you seeing red... in a really good way.
At a glance
1 cup pine nuts
1 3/4 cups fresh basil, chopped
1/4 cup extra virgin olive oil
3 cups brown rice, cooked
10 medium organic tomatoes
Salt, to taste
Fresh ground black pepper, to taste
Prepare rice and set aside. Toast pine nuts, dry, in a pan over medium heat, shaking the pan gently as they brown. The natural oil content in the nuts will make toasting a quick process (about 3 minutes). Toss the pine nuts, basil, and olive oil with the brown rice. Add salt and pepper to the mixture (to taste). Cut off and discard the tops of the tomatoes and remove the tomato pulp and seeds. Fill each tomato with the rice mixture. Serve warm or chilled.
Ready in 10 min
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