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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare rice; set aside. | 2. Toast pine nuts, dry, in a pan over medium heat, shaking the pan gently as they brown. The natural oil content in the nuts will make toasting a quick process (about 3 minutes). | 3. Alternatively, you can toast them on a baking sheet in a pre-heated 325 degree oven until just golden (about 2-3 minutes). | 4. NOTE: Pine nuts can burn very easily, with about 15 seconds between "perfect" and "burned" so the best way to toast is on the stove, keeping your eyes on them the whole time. | 5. Toss the pine nuts, basil, and olive oil with the brown rice. Add salt and pepper to the mixture (to taste). | 6. Cut off and discard the tops of the tomatoes. | 7. Remove the tomato pulp and seeds. | 8. Fill each tomato with the rice mixture. | 9. Serve warm or chilled (I like them warm!). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pine nut	1	cup		908.55	17.658	18.4815	92.2995
basil	1 3/4	cups	chopped	9.66	1.113	1.3230000000000002	0.2688
extra virgin olive oil	1/4	cup		-	-	-	-
brown rice	3	cups	cooked	1720.62	362.5152	34.2702	13.1772
tomato	10			221.4	47.847	10.824000000000002	2.46
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.