Plump roasted tomatoes stuffed with flavourful millet is the perfect meal for eating light or for those following a gluten-free or vegetarian diet.
The preparation of this savoury dish is simple :: semplice. Select 6 fresh and firm tomatoes.
Chop :: tagliare off the tops.
Carve out the tomato pulp and place it in a small saucepan :: casseruola.
Put the tomato cups and tops in a baking dish :: pirofila and bake for 20 minutes at 375°C (190°C).
Add 1/2 cup parsley, 1/2 cup millet, salt and pepper to the saucepan and fill with enough water so it is 3/4 full. Simmer for 15 minutes or until the millet :: miglio is soft. Drain or set the liquid aside. I preserve the millet-tomato water and eat it as soup, add it as a base to cooking vegetables or use it as the liquid for boiling pasta to infuse more flavor.
Add 1 cup Asiago cheese to the drained millet mixture. Mix :: mescolare well then divide among the tomato cups.
Bake for 30-40 minutes or until the tomatoes are wilted and soft but still hold their shape :: forma.
Millet is an important cereal grain that is consumed around the world :: mondo and boasts many nutritional benefits. It is gluten free, high in protein and fiber and is a great energy source.
With a sweet nutty flavor, Millet combines especially well with parsley and tomatoes to produce a flavorful meal that can be whipped up in less than an hour, and with hands on time of only about 15 minutes so you can relax :: rilassarsi and watch an episode of the Big Bang Theory or enjoy an appetizer with friends.
These stuffed tomatoes are great to make ahead for dinner or for entertaining guests. Just store in the fridge and reheat in the oven until warm. You can easily eat these as a main course or serve them as a side dish :: contorno.
- 6 medium sized tomatoes
- ½ cup chopped fresh parsley, chopped
- ½ cup millet, uncooked and rinsed
- ½ tablespoon coarse salt
- ½ teaspoon freshly ground pepper
- 1 cup shredded Asiago
- Preheat the oven to 375°F (190°C)
- Rinse the tomatoes and cut of the tops. Scoop out the tomato flesh, chop into pieces then place in a small saucepan.
- Put the hollowed out tomatoes in a baking dish. Arrange the tops along side and bake for 20 minutes.
- In the meantime, add the parsley, millet, salt and pepper to the saucepan and fill with water until the pan is ¾ full. Bring to a boil over medium high then reduce to a simmer and cook for 15-20 minutes or until the millet is soft.
- Strain the millet tomato mixture. Take the tomatoes out of the oven and divide the mixture among them. Bake for another 30-40 minutes or until the tomatoes are wilted and soft.