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Stuffed Tomatoes Laderes Recipe
|Dill||1⁄2 Cup (8 tbs), chopped|
|Raisins/Currants||1⁄2 Cup (8 tbs)|
|Pignolia nuts||1⁄2 Cup (8 tbs)|
|Onions||3 , grated|
|Rice||1 Cup (16 tbs)|
|Olive oil||1 1⁄2 Cup (24 tbs)|
|Parsley||1⁄3 Cup (5.33 tbs), chopped|
|Water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4506 Calories from Fat 3096
% Daily Value*
Total Fat 349 g537.5%
Saturated Fat 51.1 g255.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 526.2 mg21.9%
Total Carbohydrates 330 g109.9%
Dietary Fiber 36.6 g146.3%
Sugars 111.9 g
Protein 40 g79.2%
Vitamin A 286.8% Vitamin C 417.3%
Calcium 37.9% Iron 63.2%
*Based on a 2000 Calorie diet
Sprinkle inside of tomatoes with salt and sugar.
Saute onions in 1/4 cup of the olive oil until soft.
Mix onions, parsley, dill, raisins or currants, pignolia nuts, rice, and 1 cup of the olive oil.
Season to taste with salt and pepper.
Fill tomatoes with this mixture.
Cover with tomato caps and place in casserole with remaining 1/4 cup olive oil and the water.
Weigh down tomatoes with a heavy plate.
Cover casserole and simmer for about 30 minutes or until rice is done.