Stuffed Tomatoes With Chicken, Rice and Ginger
3 cups water
1 teaspoon salt
1/2 cup long grain rice
1 tablespoon plus 2 teaspoons vegetable oil
2 green onions, (scallions) chopped
1 tablespoon minced, peeled fresh ginger
2 large garlic cloves, minced
1/2 pound ground chicken
3/4 teaspoon black pepper
1/2 cup drained chopped water chestnuts
2-1/2 pounds (about 6-7) ripe firm tomatoes
Preheat oven to 400 degrees. Bring the water to a boil. Add salt and rice. Boil the rice uncovered for 10 minutes. Rinse with cold water and drain well.
Transfer to a bowl. Heat the oil in a skillet, add the scallions, ginger and garlic and saute over medium-low heat for 1 minute. Add the chicken and
saute, stirring to crumble meat, about 3 minutes or until meat changes color. Add to rice. Add 1/4 teaspoon salt or to taste, pepper and water
chestnuts. Mix well. Cut off a slice from the bottom of each tomato, cutting off about one-quarter of the tomato; reserve slice as “hat”. Remove pulp
and seeds from tomato with a spoon. Sprinkle the interior of the tomatoes and the cut side of “hats” lightly with salt. Put tomatoes in an oiled baking
dish. Fill each with stuffing, mounding slightly, and cover with hats. Bake uncovered 30-40 minutes or until tomatoes are tender. Makes 6-7 servings.
203 calories, 7 grams fat each.