In Romanian: Rosii umplute cu orez.



  1. Remove most of the pulp, but not all from the tomatoes, leaving the shells intact.
  2. Fry the chopped onions in 2 tablespoons of oil, add the washed rice and let fry until yellow.
  3. Add some water and simmer until the rice starts to swell.
  4. Remove from heat and add grated carrot, salt, pepper and chopped parsley and dill.
  5. Fill the tomatoes with the rice.
  6. Arrange in a pot and pour over them a sauce made out of a little finely chopped onion that was fried with 1 tablespoon of oil and ½ teaspoon flour to which you added the liquid from 1¾ lbs / 750 g boiled and strained tomatoes.
  7. Mix with salt, chopped parsley and dill.
  8. Simmer on top of the range or bake at low heat until they are done and sauce is reduced.

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