When I think about foods that celebrate summer, the first thing that comes to my mind is ripe, tasty tomatoes. Whether you’re picking them from your garden or buying them at your local store or farmer’s market, look for big, round, juicy tomatoes that can be carved out and filled with a delicious pilaf. These can be made for a few or for a crowd, either served as a meal by themselves or alongside a fresh salad with some crusty bread.
Serves 6
Ingredients:
½ cup brown basmati rice, uncooked
½ cup white basmati rice, uncooked, plus 2 pinches of turmeric
½ cup pine nuts, toasted
½ cup scallions, chopped
½ teaspoon allspice
⅓ cup currants
2 tablespoon fresh dill, plus extra for topping tomatoes
¼ teaspoon black pepper, freshly ground
1 teaspoon orange zest
6 medium tomatoes
For the pilaf:
Preheat oven to 375°F.
For the stuffed tomatoes:
Chef’s Note:
You can substitute both kinds of rice with several colors of quinoa or other grains.