Yemistes Domates me Rizi (Tomatoes Stuffed with Rice)

TOMATOES:
1. Cut the top off of 4 steak tomatoes and scoop out the pulp and leave around ½ inch of the meat.
2. Pass the pulp through a strainer, discard the pulp and reserve the juice.
3. Make sure the tops are returned to their corresponding body and set aside.

STUFFING:
1. In a rice cooker add 1 cup of Japanese Rice, 1 large onion (minced), 1 tsp garlic powder and 2 cups of chicken stock.
2. Once cooked remove and set aside.
3. In a pan heat 1 tsp olive oil and saute 2 cloves (minced). Do not let the garlic burn.
4. Add ¼ kilo or 250g of ground pork (you may also opt to use ground beef or lamb).
5. Add the tomato juice and reduce.
6. Add the cooked rice and 1 small Red Bell Pepper (minced) and 1 bunch Parsley leaves chopped.
7. For added texture and flavor you may add ¼ cup pine nuts and 4 pcs mint leaves chopped.

CUCUMBER SALAD:
1. Cut into cubes 1 large cucumber.
2. In a bowl mix the following for the dressing: ½ cup cane vinegar, juice from half an orange, 1 tsp sugar, ½ tsp red pepper flakes, ¼ cup chopped fresh basil, salt, pepper and olive oil.
3. Toss the cucumber in the dressing and chill in the refrigerator.

YEMISTES:
1. Pre-heat the oven for 350’F.
2. Stuff the tomatoes with the rice stuffing with a hefty mound on top and coat the tomato body and tops with olive oil.
3. In a baking pan, elevate the stuffed tomatoes on top of cucumber rounds around 2 inches high with the top of the cucumber scooped out to allow the tomato bottom to settle properly.
4. Fill the bottom of the baking dish with water and place in the oven.
5. Cook the tomatoes with the top on first and when that starts to blister remove the top and cook further until the body is cooked to your liking.

To serve, place in a plate the stuffed tomato with the cap on its side and the cucumber salad on the other side. Drizzle some of the dressing on the stuffed rice and also some quality extra virgin olive oil.