Tomato Flower stuffed with Wild Rice & Almonds



2 Large field tomato ( use one tomato per person )
1 package Country chicken Wild rice ( or any package of choice )
1/2 cuccumber, peel and diced
1 small sweet pepper, diced
1 green onion, sliced
1-2 garlic cloves, finely chopped
1 tsp crush chilli peppers
pinch black pepper
pinch curry powder
1/4 cup whole almonds
1/4 cup grated cheese, mozzarella or cheddar
1 tbsp parmesan cheese
1 bunch chopped parsley
1 tsp chopped basil
1-2 tbsp virgin olive oil
1/4 lemon, sliced


In a saucepan, cook the long grain rice per instructions. When cooked, let cool.

Wash and slice the tomatoes into halves, keeping the bottom of the tomato in tact. Now slice in 4 and then again in 6 or 8 slices depending on the size of the tomato. Let the tomato fall open and cut any sides of the tomato that need to fall open. The tomato should resemble an open flower.

Add all the the chopped ingredients to the wild rice and mix. Add in the cheese and herbs. In a skillet add olive oil and the large shrimp. Saute until cooked, adding a squeeze of fresh lemon juice. The shrimp should only take a few minutes, then add the nuts to toast in the skillet. Remove the nuts and shrimp from the skillet and let cool.

Scoop the rice mixture onto each tomato, topping them up. Add the shrimp and the toasted almonds and garnish with parsley and lemon.

** Optional ** If you desired you can made a drizzle of balsamic vinegar and white wine and oil to add to the tomato flower before serving.

Serves 2


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