Globe
Recipes

Ingredients:

*

1 med. onion, chopped
*

3 Tbs. olive oil
*

1-1/4 c. short grain round or Italian arborio (risotto) rice (check for bug infestation)
*

2 cups water
*

Salt and pepper
*

1 Tbs. tamarind paste
*

1-2 tsp. sugar
*

2 Tbs. chopped fresh mint or 2 tsp. dried (check for bug infestation)
*

1/4 cup raisins
*

1/4 c. pine nuts or pistachios
*

8 large firm tomatoes

Directions:

1.
Fry the onion in the oil until golden.
2.
Add rice and stir until well-coated and translucent.
3.
Add the water, 1/2 tsp. (or as much as 3/4) salt, a few grinds of pepper, the tamarind and the sugar, and stir well to dissolve the tamarind.
4.
Bring to a boil, cover and simmer for 15 minutes until the water is absorbed.
5.
Stir in the mint, raisins and nuts.
6.
Slice a cap off of the stem end of each tomato. Use a pointed spoon to scoop out the center and seeds. Fill with the stuffing and replace the caps.
7.
Arrange in a shallow, lightly greased baking dish and bake at 350° Fahrenheit for 30-40 minutes or until the rice is tender and the tomatoes are soft.
8.
Watch carefully to be sure that the tomatoes don't fall apart before the rice is done.



Yield: 8 servings

Source: Moshe