Stuffed Tomatoes Recipe

4 medium sized fresh tomatoes
4oz (115gms) brown or white rice
8fl oz (225ml) vegetable stock
1 oz (25gms) pine kernels
2 tbsp melted butter

1. Firstly melt the butter in a medium sized pan and throw in the pine kernels and rice. Stir to coat everything.

2. Next add the stock, cover and cook slowly for around 20-25 minutes or until all the stock has absorbed and the rice is soft. Put aside to cool.

3. Slice top off tomatoes and scoop out the seeds. Spoon rice mixture in them then serve on a large plate. Simple.