Let's Eat: Shade's Stuffed Tomatoes

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You can coax the maximum flavor out of tomatoes and rice by cooking them with the right spices (KTRK)

Stuffed tomatoes are definitely a comfort food and you can give your recipe a "hearty" edge with this recipe from Shade restaurant chef, Kenten Marin.
- 400g rice
- 800g yellow onions (chopped)
- 30g garlic clove
- 12g paprika
- 4g cumin
- 6g turmeric
- 2g thyme
- 80g White wine
- 100g Carrots (diced and blanched)
- 100g Green peas
- 20 Tomatoes (cored, juice reserved for rice)
- 400g Parmesan
- Arugula
- Balsamic vinaigrette
- Fried Shallots
- salt and pepper to taste

1. Core tomatoes and cook rice with tomato juice and water
2. Sautée onions, garlic. Add spices. Add Tomato. Deglaze with wine. Add carrots and peas.
3. Remove from fire and evenly mix with rice and Parmesan. Stuff the tomatoes
4. Top with Parmesan cheese and place in oven until Parmesan is melted and browned
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