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Recipe Name: Armenian Stuffed Tomatoes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

12 Smallish round tomatoes
3 Cup(s) Steamed or boiled white or
Brown rice
1 Onion, chopped finely
1 Leek, green part removed
and finely chopped
1/2 Cup(s) Toasted pine nuts
3/4 Cup(s) Currants
1/2 Cup(s) Parsley, chopped
1 Tablespoon(s) Mint, chopped
3/4 Teaspoon(s) Sea salt
1/2 Teaspoon(s) Black pepper
4 Tablespoon(s) Olive oil
1 Cup(s) Vegetable stock
1/2 Cup(s) White wine
With a sharp knife, slice the tops off the tomatoes, and scoop out as
much flesh as possible without damaging the exterior of the tomato.
Chop the tomato pulp finely. Heat the olive oil and cook the chopped
onion until slightly golden. Add the rice, tomato pulp, nuts,
currants, parsley, mint, salt and pepper and saute until the mixture
is hot and well flavoured. Fill each tomato with the rice mixture and
replace the tops of the tomatoes. Bake at 180c. for 15 minutes. Spoon
the liquid over the tomatoes and serve. Converted by MC_Buster. Per
serving: 1138 Calories (kcal); 59g Total Fat; (47% calories from fat);
14g Protein; 132g Carbohydrate; 2mg Cholesterol; 3091mg Sodium Food
Exchanges: 2 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 5 1/2 Fruit;
12 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 2777
Calories From Fat: 901
Total Fat: 104.6g
Cholesterol: 0mg
Sodium: 1073.2mg
Potassium: 2260.2mg
Carbohydrates: 395.3g
Fiber: 24g
Sugar: 83.9g
Protein: 55.2g

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