Tomato Rice Casserole

Ingredients

• 600 g larger tomatoes
• 1 onion
• 1 tbsp butter
• 200 ml vegetable broth
• 150 g cooked wild rice mix
• 80 g breadcrumbs
• 150 g grated Emmental cheese
• Salt
• Pepper (freshly ground)
• fat (for greasing the dish)
• 2 tbsp chopped chives

Instructions

1. 1.

   Wash, clean and halve the tomatoes. Peel and finely chop the onion, then sauté in hot butter until softened. Let cool slightly.

2. 2.

   Grease a fireproof baking dish and arrange the tomatoes cut-side up, sprinkling the cooked rice between them. Mix the broth with the onions, season with salt and pepper, and pour over the tomatoes. Sprinkle with cheese and breadcrumbs, then bake in a preheated oven at 220°C for about 20-25 minutes until golden yellow. Garnish with chopped chives before serving.