Stuffed tomatoes with brown rice

Instructions

1. Place the red cranberries in a bowl and pour over enough boiling water to cover them well. Set aside for 5 minutes, then drain.
2. Heat 2 tbsp olive oil in a heavy based pan. Stir in the onions and sugar. When onions begin to color, add the pine nuts, red cranberries and cook until nuts turn golden. Add the cinnamon, mint and Italian mix. Stir in the rice. Pour in enough water to cover the rice and season with salt and pepper. Bring to the boil and reduce the heat to low. Cover with lid and cook until the water has been absorbed. Turn off the heat and leave for 10 minutes and then toss in the fresh herbs.
3. Slice off the ends of the tomatoes and reserve. Dig out the internal part by keeping a board of 5 mm. Turn up-side down over a flat surface to discard the excess water. Set aside for 5 minutes. Place the tomatoes up-side over a baking tray. Fill each tomato with the rice mixture.
4. In a bowl, mix together the olive oil (50 ml) with the lemon juice and 200 ml of cold water. Pour it over and around the tomatoes. Place the caps of tomatoes. Cover the tray with foil and put it into a preheated to 180 °C oven. Bake for 45 minutes. Remove the foil and continue baking for 15 minutes. Bon app!

• Servings : 4
• Ready in : 70 Minutes
• Course : Main courses
• Recipe Type : beans and brews, beef, recipes for fall
• Ingredient : Brown rice, Caster sugar, Cinnamon, Fresh mint, Ground black pepper, Italian herbs, Lemon juice, Mint, Mint leaves, Olive oil, Onion, Parsley, Pine nuts, Red cranberries, Salt, Sugar, Tomatoes