Rice Stuffed Tomatoes

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Rice Stuffed Tomatoes

Source: Fun with Natural Foods

 

1 cup long grain brown rice

2 cups water with 1 Tbsp. chicken-style seasoning (may add additional seasoning)

1 Tbsp. vegan margarine

1 Tbsp. olive oil

2 - 3 large mushroom caps, washed and chopped

1/2 tsp. basil

salt

4 large tomatoes

 

Cook rice and broth on low heat 40 minutes in a covered saucepan.

 

Heat margarine and oil in medium skillet over medium high heat. Add shallots,

and saute until soft, about 2 minutes. Add mushrooms and saute briefly. Reduce

heat to medium low. Add rice and basil and continue to cook 5 minutes longer.

Season to taste with salt. Preheat overn to 350°. Oil baking dish. Remove

tops of tomatoes and set aside. Hollow out carefully. Divide rice mixture

evenly among tomatoe cups and cover with tops. Place in baking dish, cover and

bake 20 minutes or until heated through. Remove tops before serving.

 

 

Vintage Vegan Tea

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Christian Vegan Cooking

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Vegan and Gluten Free

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