4 large beef tomatoes
100g mung beans (cooked al dente)
100g rice (cooked al dente)
70g black pitted olives
1 small leek
2 cloves garlic
1 teaspoon lemongrass (optional)
Pinch of saffron
Fresh coriander for serving
2-3 tablespoons EVOO
Salt and pepper, to taste
Pour a splash of olive oil onto a casserole dish. Add finely chopped leek, finely chopped garlic, and black pitted olives, and fry on medium heat for few minutes until the leek becomes soft.
Add lemongrass (I put it in a bag for easy removal), and the saffron soaked in small amount of warm water.
Add al dente cooked rice and mung beans and chopped coriander. Season with salt and pepper to taste and cook for 2-3 mins.
Discard the lemongrass.
While cooking, cut off the top part of each beef tomato, and using a spoon carefully scoop out all the flesh from inside. Be careful not to break the skin. You can keep the tomato flesh for another recipe (such as a lovely tomato soup, salsa, etc.).
Stuff each tomato with the mixture. Cover with the tomato top and bake in a preheated oven at 200C for about 20 min until the tops are lightly browned.