LCD – All Recipes, Side
8 medium tomatoes
1 cup cooked wild rice
1 onion finely chopped
1/4 cup currants
4 tablespoons chopped pine nuts
2 heaped tablespoons chopped mint
2 heaped tablespoons chopped chives
Freshly ground black pepper to taste
1/2 cup whole wheat (or gluten-free bread crumbs*)
1 heaped tablespoon LSA
(GF*, DF, V)
Preheat the oven to 175°C (350°F).
Remove the tops from the tomatoes and scoop out the pulp with a metal spoon.
Combine the rice, onion, currants, pine nuts, mint, chives and tomato pulp in a saucepan and season with black pepper and sea salt. Bring the mixture to a gentle simmer and cook for 1 minute.
Place the tomato cases on a foil-lined baking tray.
Spoon the mixture into tomatoes and sprinkle bread crumbs and LSA over each tomato.
Bake in the oven for 20 minutes.