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    You are in: Home / Recipes / Yalanchi (Tomatoes Stuffed With Rice) Recipe
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    Yalanchi (Tomatoes Stuffed With Rice)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    CJAY's Note:

    I found this on foodbycountry.com. I'm posting it for ZWT 6. Iraq Middle East

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    Ingredients:

    Serves: 6

    Yield:

    stuffed ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350*.
    2. 2
      Cut a slice from top of each tomato, about1/4-1/2-inch down.
    3. 3
      Core and finely chop remaining tops.
    4. 4
      Scoop out tomatoes with a spoon and turn upside down on paper towels to drain. Throw pulp and seeds away.
    5. 5
      Heat 2 Tblsp. oil in large skillet on medium to high heat.
    6. 6
      Add onion and cook until soft, about 3 minutes. Stir frequently.
    7. 7
      Add chopped tomato tops, raisins, pine nuts, and cinnamon. Mix well.
    8. 8
      Reduce heat to low and simmer, about 2 minutes. Remove from heat and add cooked rice. Season with salt and pepper. Mix gently until well blended.
    9. 9
      Fill tomatoes with mixture and set side by side in a greased baking dish. Drizzle with remaining oil on tomatoes so they are well greased.
    10. 10
      Bake in oven until tender but still firm, about 25 minutes.
    11. 11
      Serve warm or at room temperature for best flavor.

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    Nutritional Facts for Yalanchi (Tomatoes Stuffed With Rice)

    Serving Size: 1 (308 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 363.3
     
    Calories from Fat 115
    31%
    Total Fat 12.8 g
    19%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 8.3 mg
    0%
    Total Carbohydrate 57.7 g
    19%
    Dietary Fiber 3.1 g
    12%
    Sugars 11.5 g
    46%
    Protein 6.4 g
    12%

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