Conveniently, brown rice and lentils take the same time to cook, so if you substitute any other rice, cook it separately. If possible, stuff these tomatoes several hours in advance, or even the day before, to allow the flavors time to blend.
Serves 4 or 8
INGREDIENTS
- 1/2 cup green lentils, soaked for at least 2 hours
- 1/2 cup brown rice, washed
- 3 cups vegetable bouillon
- 8 medium-large ripe tomatoes
- 1 jalapeño pepper, diced
- 1 cup diced cucumber
- 1/2 cup cooked corn
- 3 scallions, sliced
- 1/3 cup chopped fresh cilantro or parsley
FOR THE DRESSING:
- 1/4 cup olive oil
- 1 tsp. grated lime zest
- 3 tbsp. fresh lime juice
- Sea salt and black pepper
- 1 clove garlic, minced
INSTRUCTIONS
- Drain the soaked lentils and place them in a large saucepan with the brown rice and bouillon.
- Bring to a boil, reduce the heat, cover, and simmer for 40–45 minutes, until the rice and lentils are cooked.
- Drain and cool.
- Meanwhile, cut the tops off the tomatoes. Carefully scoop out the pulp, discarding the seeds but reserving the flesh for stuffing the tomatoes. Invert tomato shells on paper towels to drain.
- Then make the dressing by whisking together the oil, lime zest and juice, salt, pepper, and minced garlic.
- Gently stir the jalapeño, cucumber, corn, scallions, and cilantro or parsley into the cold lentil and rice mixture along with the reserved tomato pulp and the dressing.
- Scoop the filling into the empty tomato cavities, packing them gently and firmly.
- Replace the tomato tops.
- Keep chilled if making in advance, but serve at room temperature.
