Tomatoes stuffed with rice and alfalfa
Ingredients
- 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
Preparation
-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
