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Preparation time
15 minutes
Total time:
1 hour
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Ingredients
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6 Compliments Cœur de bœuf tomatoes
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450 g (1 lb) ground beef or veal
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250 ml (1 cup) uncooked instant rice
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15 ml (1 tbsp.) minced garlic
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60 ml (¼ cup) chicken broth
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1 can (398 ml/13 oz) diced tomatoes in juice
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10 ml (2 tsp.) ground coriander
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2 ml (½ tsp.) ground cinnamon
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60 ml (¼ cup) currants or raisins, chopped
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60 ml (¼ cup) pine nuts, toasted
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5 ml (1 tsp.) salt
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To taste, Cayenne pepper or hot sauce
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Directions
- Preheat oven to 190°C (375°F).
- Cut a 1 cm (1/2") slice off the top of each tomato. Reserve tops. Hollow out tomatoes, keeping the outside and bottom fully intact. Heat a large skillet over medium-high heat and sauté the meat for about 5 minutes or until fully cooked, breaking up any clumps.
- Drain the fat and reserve the meat. Meanwhile, combine rice, garlic, broth and canned tomatoes and their juice in a small saucepan and bring to a boil over high heat.
- Quickly cover and remove from the heat. Let sit for 6 to 7 minutes or until rice is tender. In a large bowl combine the cooked meat, coriander, cinnamon, currants, pine nuts and salt with the rice mixture, and mix well. Season with cayenne or hot sauce to taste.
- Loosely stuff each tomato with about 125 ml (½ cup) of the rice mixture, dividing evenly. Do not overstuff the tomatoes. Lightly spray a 23 cm x 33 cm (9" x 13") glass baking pan with pan spray and arrange the tomatoes in the pan.
- Bake in preheated oven for 20 minutes. Place the reserved tops on the tomatoes and bake for another 10 minutes.
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