Mediterranean Rice-Stuffed Tomatoes
(Makes 3 large tomatoes or 6 smaller tomatoes)
When tomatoes are in season there’s nothing more delicious. In this variation on a classic, we take heirloom tomatoes and stuff them full of a rice salad flecked with Enjoy Life Beach Bash Seed and Fruit Mix – don’t worry, there’s no chocolate in it! This is a very easy dish to put together with any leftover rice you may have from prior meals.
Ingredients:
1-½ C cooked rice (we like long grain white, but any will do)
¾ C Enjoy Life Beach Bash Seed and Fruit Mix
1 T extra virgin olive oil
¼ t finely minced lemon zest
Juice of ½ lemon
½ t sea salt
1 T fresh parsley, finely chopped
Pinch cumin
Pinch cayenne
Fresh black pepper to taste
3 large tomatoes, at least ½ lb each (we prefer heirlooms, but any will work)
Additional extra virgin olive oil, sea salt and pepper for drizzling
Combine all of the above except the tomatoes in a bowl and toss until combined.
Add additional salt to taste, if needed.
Slice off the very top of each of the tomatoes, leaving enough to make a lid for the stuffed tomato.
Hollow out 3 tomatoes, leaving a wall about ⅛” – ¼” thick. From the removed sections, remove as much of the seeds as
possible and finely chop up about half of it and add it back into the salad.
Discard the seeds, the remaining tomato, and the juice, unless more tomato is desired in the salad.
Stuff the hollowed out tomatoes with the rice salad and top with the tomato "lid." Drizzle with olive oil and sprinkle with sea salt and black pepper before serving.
May be made several hours in advance.
Enjoy.
