Stuffed Tomatoes - Las Vegas Style

By Floo

Ingredients

• 8 large firm Tomatoes
• Salt & Pepper to taste
• 1/4 lb Mushrooms -coarsely chopped
• 1 small Onion - minced
• 1 cup Raw Wild Rice
• 1/2 cup Celery - minced
• 2 tbsp Parsley - minced
• Pinch of dried Mint
• 3 tbsp Butter
• 1 1/2 cups hot Chicken Broth
• 4 slices Bacon - optional

Preparation

Step 1

Slice lids off tomatoes,
Scoop out Pulp and discard seeds
Season insides with Salt & Pepper
Turn Tomato cases upside down to drain.

Saute Mushrooms, Onion, rice, Celery, Parsley and Mint in butter until all are well coated and begin to take on color
Add chopped tomato Pulp and boiling Broth

cover and simmer for 20 mins or until rice is tender
Season to taste

Fill tomato cases with the mixture

Bake - 350 deg just long enough to heat through

Garnish with a sprinkle of crisp bacon