Ingredients
- 100 g rice
- 150 ml vegetable broth
- 1 onion
- 8 tomatoes
- 75 g mushrooms
- 4 slices cooked ham
- 6 stalks flat leaf parsley
- 150 g mozzarella
- 400 g frozen peas
- 100 g cream
Preparation
1. Add rice and vegetable broth to the small pot, heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area.
2. Peel and finely cut the onion. Cut the lids off the tomatoes and hollow out for the filling, puree the tomato pulp.
3. Clean the mushrooms with a brush or cloth and finely dice together with the ham.
4. Finely chop the parsley leaves and finely dice the mozzarella.
5. Mix 100 g tomato pulp, diced mushrooms and ham, parsley, mozzarella, and rice. Season with salt and pepper, stuff the tomatoes and put the lids on the tomatoes.
6. Put three tablespoons of water in the large pot, add frozen peas, spread the onions over top and place the stuffed tomatoes inside. Heat the pot on the highest level up to the vegetable window, switch to a low level, and cook for approx. 10 minutes in the vegetable area.
7. Remove the tomatoes, add the cream to the peas and puree finely, season with salt and pepper and serve with the tomatoes.
Tip
- Instead of mushrooms and ham, use a small can of drained sweetcorn and approx. 100 g of finely diced salami for some variety. For a vegetarian version, sweetcorn and diced zucchini go very well with the filling.
This recipe has been tested and approved by AMC.
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