Barley-stuffed Tomatos Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Tomatoes, red ripe
1/2 tsp: Basil,
2 cup: Water,
2 tsp: Parmesan cheese,
1/4 cup: Barley,
ds Salt,
1 bunch: Scallions, sliced
ds Pepper,
1/2 tsp: Oregano,
Directions:
Recipe by: Alison Meyer
Slice the tomatos in half crosswise and scoop out seeds. Set the
tomatos in a baking dish that will hold them upright but not squeezed
together. Cook the barley in water until soft, about 20-30 minutes,
and drain. Preheat the oven to 325 degrees. Mix the barley with
remaining ingredients in a bowl and stuff mixture into tomatos. Bake
for 30 minutes.
Source from luhu.jp
Slice the tomatos in half crosswise and scoop out seeds. Set the
tomatos in a baking dish that will hold them upright but not squeezed
together. Cook the barley in water until soft, about 20-30 minutes,
and drain. Preheat the oven to 325 degrees. Mix the barley with
remaining ingredients in a bowl and stuff mixture into tomatos. Bake
for 30 minutes.
Source from luhu.jp