Recipe Details
Title Turkish Stuffed Tomatoes
Author Delia Smith
Portions 4
Created 16th February 2015 08:41 am
Weight (Per Portion)

One portion of this dish weighs approximately 444.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Tomato, red, raw8 Large
Oil, olive1 Dessertspoon
Onions, raw1 Small
Garlic1 Clove
Cinnamon, ground1 Teaspoon
Pine nuts1 Tablespoon
Currants, raw1 Tablespoon
Thyme, fresh1 Teaspoon
Sugar, caster2 Teaspoon
Salt, sea1 Pinch
Pepper, black1 Pinch
Stock, vegetable, bouillion, liquid275 Millilitre
Rice, brown, long-grain, raw150 Millilitre
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 226
Protein 11.92%
Other Carbohydrate 16.51%
Sugar 13.76%
Fat Saturated 3.82%
Fat Unsaturated 8.93%
Fiber 21.66%
Sodium 10.18%
Salt 9.91%
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Recipe Method
1. Begin by cooking the rice. Fry the onion in the olive oil in the frying pan until softened, then add the crushed garlic and pour in the rice. Add the cinnamon, pine nuts and the currants and give everything a good stir to get it well coated. Then season with salt and pepper and pour in the hot stock. 2. Stir just once, cover and simmer gently for 15-20 minutes or until all the liquid is absorbed and the grains are tender. Then remove the rice from the heat, add the thyme and fluff with a skewer. Preheat the oven to gas mark 4, 350
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