Recipe: Grilled Tomatoes Stuffed with Pomegranate Rice

Many people would probably be surprised to learn that I am a subscriber to Martha Stewart Living.  This is especially true if they have ever seen my house.  Yes, I am a big Martha fan.  I eagerly anticipate the arrival of each new issue.  That very Sunday night I disappear into the tub with my treasure and devour both the articles and the pictures.  Do I actually put any of the homekeeping advice into practice?  Hah!  I always tell myself that I will.  I even point out certain tips and ideas to my husband.  For a little while - a few hours on a Sunday night - I can convince myself that I am a good homekeeper and that I have some degree of domestic competence outside the realm of the cook.  It all evaporates once I get out of the tub, of course, but for those few hours I too am a domestic goddess. 

 

The rice for this dish comes from a Martha Stewart Living magazine: the December 2007 edition (p. 250, to be specific: the original title is "Pistachio-Pomegranate Pilaf.")  I made the pilaf for Thanksgiving this past year, although I made a few changes.  For example, when I did my shopping I was perfectly convinced that I was in possession of wild rice.  When I went to do my cooking - long after the groceries were closed of course - I found I did not have wild rice.  I had black rice, also known as "Forbidden Rice," purchased on a rather Gothy whim at some time in the long-distant past.  There was nothing else for it, of course - I used it.  There were a couple of other changes, I don't remember them all, but at any rate the dish was a real hit.  I decided to make it again for Easter this year, but I had to simplify it a bit.  For starters, it is April, not November, and pomegranates are no longer in season.  I had some dried pomegranate seeds, but it didn't seem right and one of my guests is under doctor's orders to avoid seeds.  If they weren't in season, and would aggravate one of my guests' medical conditions, I was going to leave them out.  I used pomegranate juice in the dressing instead.  And I ... er.... forgot the pistachios.  As it turned out, it's okay that I forgot the pistachios, because it made the dish much less rich and a better foil for the lamb, lamb soup, lamb meatballs, eggs, et cetera.  The pistachios also might have made the tomatoes more delicate.  The high cost can be largely attributed to the fact that tomatoes are still not really in season here yet. 

 

Grilled Tomatoes Stuffed with Pomegranate Rice (serves 4; approx. $7.18/serving)

4 tablespoons unsalted butter

10 shallots, thinly sliced

1 1/2 cups black rice

4 cups water

1 teaspoon Kosher salt, divided

1 cup basmati rice, soaked in cold water for 20 minutes and drained

1 tablespoon olive oil

1 3/4 cups water

3 tablespoons sherry vinegar

1 cup pomegranate juice

1 tablespoon toasted sesame oil

8 large tomatoes

Equipment:

• 2 saucepans with lids
• 2 baking sheets
• 1 small bowl
• 1 mixing bowl
• Grill or smoker

1. Melt the butter in one of the saucepans. 
2. Add the shallots and cook, stirring frequently, until they are golden and softened.
3. Remove the shallots from the pan with a slotted spoon and put them into your mixing bowl.  Add the black rice to the pan.
4. Stir for one minute. 
5. Add the 4 cups water and 1/2 teaspoon of salt. 
6. Bring to a boil, cover, and simmer about 40 minutes.
7. Uncover and cook until the liquid has been absorbed, maybe 15 minutes. 
8. Spread the rice onto a baking sheet to cool.  This will prevent overcooking.
9. Meanwhile, in a separate saucepan, heat 1 tablespoon olive oil.
10. Add the basmati rice and stir 1 minute.
11. Add 1/2 teaspoon salt and 1 3/4 cups water and bring to a boil.
12. Cover, reduce heat and simmer for 10 minutes.
13. Remove from heat and allow to stand, covered, for 3 minutes.
14. Turn onto baking sheet and spread to cool. 
15. In the mixing bowl, whisk the vinegar, sesame oil, pomegranate juice and salt and pepper with the shallots. 
16. When the rice is cool, add both rices to the mixing bowl and mix well.
17. Up to this point, the dish can be prepared well ahead of time.  If you will not stuff the tomatoes right away, put the rice in a zip-top plastic bag.  It will last several days at room temperature if need be. 
18. When you are ready to prepare the tomatoes, clean the tomatoes.
19. Slice the tops off the tomatoes and reserve. 
20. Hollow out the tomatoes.  Be very careful with this; you do not want to pierce or weaken the sides of the tomatoes. 
21. Fill the cavity with the rice mixture. 
22. Top the tomatoes with the reserved tops. 
23. Grill at a relatively low temperature, no more than ten minutes - enough to heat up the rice and maybe soften the sides a little bit.  We cooked them for too long and some of them burst.  We also used the Big Green Egg, with hickory smoke as that is what we used on the Easter lamb. 
24. Serve. 

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