Huh oh, the most dreadful day of the year is coinciding with a Monday this time: the first of September, a new school year takes off! To help you get through this difficult day, I suggest to prepare yourself a great lunch, something to look forward to in the morning and to daydream of in the afternoon. The WNM team received some nice stuff from Zak!Designs some time ago, and I’m sure that this amazing, efficient and beautiful lunch box will make your school year look so much better! From now on, every lunch from will be practical: keep your cookies separated from your sandwiches, have always cutlery by the hand and be no longer sad about exploding or leaking boxes! Now, how shall we fill this lunch box? Here you can find a first, summery lunch idea: rice-stuffed tomatoes. You’ll need about two per lunch, so if you make some more, you’ll have you’re lunch packed for the next days (and some time more to sleep in the morning!)
What will you need?
- 6 medium-sized tomatoes
- 1 small onion, thinly sliced
- 1 garlic clove, finely chopped
- a splash of olive oil
- some red pepper flakes, according to taste
- 150g arborio rice (the one you use to make risotto)
- breadcrumbs (optional)
- some salt
What do you have to do?
Heat your oven to 180°C.
Cut the top of the tomatoes and remove with the help of a knife and spoon all the seeds and flesh inside. Be careful not to break the tomato shells!
Keep the seeds/flesh aside, and salt the insides of the empty tomatoes. Turn them upside down so that they can drain a bit.
Pass the seeds/flesh through a food mill so that you obtain a watery tomato juice.
Heat the olive oil in a big pan, and add the onion and garlic. After a few minutes, add the rice and bake until it becomes shiny.
At this point, add the tomato juice, stir and cover the lid. Turn the fire to medium-low and let it simmer for 10-15 minutes. Check and stir regularly!
Fill the tomato shells with the rice mixture and place them in a greased oven dish. If you wish, you can cover the tomatoes with a breadcrumb-olive oil mixture to create a crunchy topping!
Bake them for about 30 minutes. You can easily refrigerate the tomatoes and use up to two days!