Tomatoes stuffed with rice and alfalfa


  • 4 large tomatoes. Flat-shaped varieties with a firmer texture will make the job easier
  • 100 g of basmati or wild rice
  • 70 g of alfalfa sprouts
  • A lemon or a lime
  • Soy sauce
  • Extra virgin olive oil
  • Salt
  • Black pepper


-Boil the rice, drain it and let it cool down

-Remove the top third of each tomato

-Hollow them out and chop the pulp into cubes of about 5 millimeters. The seeds must be taken out

-Salt the inside of the tomatoes and leave them upside down for about 20 minutes. This will release some of its water and prevent the filling from getting too watery

-Prepare a vinaigrette with olive oil, a couple of tablespoons of soy sauce, a bit of lime or lemon juice, salt and pepper

-Mix the rice, tomato pulp and alfalfa sprouts in a bowl and add the vinaigrette

-Fill the tomatoes and garnish them with more alfalfa or onion sprouts to add volume to your dish

This recipe combines well with:

Germinated sprouts of alfalfa