Description
It's as tasty as simple, surprising and unconventional. Tomatoes baked with stringy cheese-millet filling, preparing a dish quickly, and until recently did not believe that such simple ingredients can be combined harmoniously.
Ingredients
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Tomato
4 piece
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Millet
0.5 cup
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Cheese
200 g
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Broth
1 cup
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Salt
1 tsp
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Vegetable oil
1 Tbsp
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Onion
1 piece
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Greens
2 sprig
Cooking
The required ingredients.
From tomatoes to cut off a lid, with a teaspoon remove the pulp. A little salt inside and turn the "cups" upside down to stack the juice.
Millet, not washing, fry on a dry pan until crackling and light Golden brown. Then pour the broth or water, salt, bring to a boil. Then reduce the heat and simmer, covered for about 20 minutes. Let stand for another 10 minutes, loosen with a fork.
Mix still-warm millet with grated cheese (leave 4 a handful of cheese for topping) and fried in vegetable oil onion. I had quite a salty cheese, so the filling I didn't doselevel. Be guided by your taste.
Stuff the tomatoes with the stuffing, sprinkle with cheese, cover with lid and place in preheated 180 degree oven for 15 minutes.
While baked tomatoes, deferred from the pulp in a blender to make juice, salt to taste. Very tasty to drink this juice.
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