Whole Food, Plant-Based Recipe Pilaf-Stuffed Tomatoes

Ingredients

• ½ cup brown basmati rice,* uncooked
  

• ½ cup white basmati rice, uncooked + 2 pinches of
  
• turmeric
  
• ½ cup scallions, chopped
  
• ½ tsp allspice
  
• ⅓ cup currants
  
• ½ cup pine nuts, toasted
  
• 2 heaping T fresh dill
  
• 1 tsp orange zest
  
• ¼ tsp fresh black pepper
  
• 6 medium tomatoes

Instructions

For the pilaf

1. Soak and rinse basmati rice for 30 minutes.
2. Cook rice according to instructions.
3. Cook brown rice separately from white.
4. Cook white rice with a few pinches of turmeric to make the rice yellow!
5. Put all the cooked rice into a medium bowl. Combine and cool.
6. In a small skillet, toast pine nuts before adding them into the rice.
7. Add allspice, scallions, dill, pepper, and orange zest to the bowl.
8. Mix all ingredients thoroughly.

For the stuffed tomatoes

1. Preheat the oven to 375°F.
2. Cut the tops off of the tomatoes and scoop out the seeds and core. (Be sure to save everything you have scooped out!)
3. Fill the tomatoes with the rice mixture so that it’s full.
4. Place in a casserole pan leaving a little space between each tomato. Once you have stuffed all tomatoes, place their tops back on each tomato.
5. Place a little water (approximately ½ inch up) in the bottom of the pan.
6. Chop finely the scooped-out core and seeds and add to the bottom of the pan.
7. Sprinkle some dill over the chopped pulp tomatoes.
8. Cook for 30-40 minutes.

Chef's Notes