With a sharp knife, slice the tops off the tomatoes, and scoop out as much flesh as possible without damaging the exterior of the tomato. Chop the tomato pulp finely. Heat the olive oil and cook the chopped onion until slightly golden. Add the rice, tomato pulp, nuts, currants, parsley, mint, salt and pepper and saute until the mixture is hot and well flavoured. Fill each tomato with the rice mixture and replace the tops of the tomatoes. Bake at 180c. for 15 minutes. Spoon the liquid over the tomatoes and serve. Per serving: 1138 Calories (kcal); 59g Total Fat; (47% calories from fat); 14g Protein; 132g Carbohydrate; 2mg Cholesterol; 3091mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 5 1/2 Fruit; 12 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (3350g)|
|Recipe Makes: 1|
|Calories from Fat: 573 (52%)|
|Amt Per Serving||% DV|
|Total Fat 63.7g||85 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 23.2g|
|Polyunsanturated Fat 26g|
|Cholesterol 0mg||0 %|
|Sodium 7084.2mg||244 %|
|Potassium 4850.3mg||128 %|
|Total Carbohydrate 125g||37 %|
|Dietary Fiber 30g||120 %|
|Sugars, other 95g|
|Protein 28.1g||40 %|
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Calories per serving: 1106
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