Name: Wild rice and orange stuffed tomatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1/4 cup (50 grams) wild rice; 2/3 cup (160 millilitres) water; 4 large tomatoes; 1/4 cup (35 grams) slivered almonds; 10 gram butter; 1 small brown onion, finely chopped; 1 tablespoon finely grated orange rind; 1/4 cup (60 millilitres) orange juice; 150 gram persian feta; 1/4 cup loosely packed fresh flat-leaf parsley leaves, finely chopped; 1/3 cup (95 grams) greek-style yoghurt; 1 tablespoon finely chopped fresh mint leaves; 120 gram baby rocket (arugula) leaves; 3/4 cup loosely packed fresh flat-leaf parsley leaves; 3/4 cup loosely packed fresh mint leaves; 1 tablespoon orange juice; 1 tablespoon olive oil

Wild rice and orange stuffed tomatoes

Wild rice has a hearty 'nutty' flavour and is well worth paying a little extra for. Teamed here with flavoured with orange and herbs, it makes a delicious and filling vegetarian meal.

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Serves 4

Prep

10M

Cook

45M

Total

55M

Ingredients

1/4 cup (50 grams) wild rice

2/3 cup (160 millilitres) water

4 large tomatoes

1/4 cup (35 grams) slivered almonds

10 gram butter

1 small brown onion, finely chopped

1 tablespoon finely grated orange rind

1/4 cup (60 millilitres) orange juice

150 gram persian feta

1/4 cup loosely packed fresh flat-leaf parsley leaves, finely chopped

1/3 cup (95 grams) greek-style yoghurt

1 tablespoon finely chopped fresh mint leaves

120 gram baby rocket (arugula) leaves

3/4 cup loosely packed fresh flat-leaf parsley leaves

3/4 cup loosely packed fresh mint leaves

1 tablespoon orange juice

1 tablespoon olive oil

Method

Wild rice and orange stuffed tomatoes

1.Place rice and the water in a small saucepan over medium heat; bring to the boil. Reduce heat; simmer, covered, 30 minutes or until tender.

2.Preheat oven to 220°C.

3.Cut 1cm tops from tomatoes; reserve tops. Scoop out the pulp and seeds; reserve for another use. Place tomato shells in a small oiled baking dish.

4.Place nuts on an oven tray; roast in oven 5 minutes or until browned.

5.In a large frying pan, heat butter over medium heat; cook onion and rind until soft. Increase heat to high, add rice then juice; stir until liquid has evaporated. Remove from heat; stir in feta, parsley and nuts. Season to taste. Spoon mixture into tomato shells; replace tops. Roast 10 minutes or until tomatoes are tender.

6.Meanwhile, make herb salad.

7.In a small bowl, combine yoghurt and mint.

8.Serve stuffed tomatoes with herb salad and minted yoghurt.

Herb salad

9.In a medium bowl, place rocket and herbs with combined juice and oil; toss gently to combine. Season to taste.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Wild rice and orange stuffed tomatoes

Herb salad

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