Tomatoes stuffed with a rice/cheese/veggie mix make a nice side dish for just about any kind of meat.
- 6 medium tomatoes
- 2 tablespoons (28 ml) olive oil
- 1/3 cup (33 g) chopped celery
- 2 tablespoons (20 g) chopped onion
- 2 cups (440 g) cooked brown rice
- ¼ cup (25 g) grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 teaspoon basil
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
Cut a thin slice from the top of each tomato. Set tops aside. Scoop out center of tomatoes; chop pulp, and set aside. Place shells upside down on paper towels to drain. Lightly oil 9-inch (23 cm) pie plate or round baking dish. Place tomatoes in dish. Cover with aluminum foil. Preheat oven to 350°F (180°C, gas mark 4).
Heat oil in medium saucepan. Add celery and onion. Sauté over moderate heat until celery is tender. Remove from heat. Add reserved tomato pulp, rice, cheese, parsley, basil, pepper, and garlic powder; mix well. Fill tomato shells with rice mixture. Replace tomato tops, if desired.
Bake at 350°F (180°C, gas mark 4), 30 to 45 minutes or until tomatoes are tender.
Yield: 6 servings
Each with: 197 g water; 164 calories (36% from fat, 11% from protein, 53% from carb); 5 g protein; 7 g total fat; 2 g saturated fat; 4 g monounsaturated fat; 1 g polyunsaturated fat; 23 g carb; 3 g fiber; 1 g sugar; 124 mg phosphorus; 67 mg calcium; 1 mg iron; 86 mg sodium; 392 mg potassium; 1036 IU vitamin A; 5 mg vitamin E; 40 mg vitamin C; 4 mg cholesterol
Tagged: diabetes recipes