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Tomatoes Stuffed With Anchovies And Rice Recipe
|Long grain rice||3⁄4 Cup (12 tbs)|
|Canned anchovy fillets||24|
|Fennel bulb||1 Small|
|Chopped parsley||1 Tablespoon|
|Lemon||1 , juiced|
|Mayonnaise||1 1⁄4 Cup (20 tbs)|
Calories 734 Calories from Fat 498
% Daily Value*
Total Fat 55 g84%
Saturated Fat 3.4 g16.8%
Trans Fat 0 g
Cholesterol 128 mg
Sodium 7219.7 mg300.8%
Total Carbohydrates 32 g10.6%
Dietary Fiber 3.6 g14.6%
Sugars 3.9 g
Protein 29 g58.2%
Vitamin A 29.6% Vitamin C 86.4%
Calcium 42.9% Iron 32.1%
*Based on a 2000 Calorie diet
2 Bring to a boil a pan of salted water, twice the volume of the rice (i.e. 1 1/4 cups). Add the rice, simmer for about 12 minutes or until tender, then drain and leave until cold.
3 Put aside 6 anchovy fillets and 6 olives. Chop the rest; of the Anchovies. Pit the olives and cut into quarters.
4 Trim the fennel, wash, dry and chop. Peel and chop the shallots. Wash, dry and chop the parsley. Wash and dry the pepper; cut it in half, remove the seeds and white membrane and chop finely.
5 Add the lemon juice to the mayonnaise. Add the cooked rice, chopped anchovies, olives, shallots, fennel, pepper and the parsley to the mayonnaise. Fold carefully together.
6 Rinse and dry the tomatoes. Fill with the rice salad and make a dome on top. Top with an olive and a rolled anchovy fillet. Arrange the stuffed tomatoes on a serving dish and refrigerate for 1 hour before serving.