Stuffed Tomatoes Name: Nathalie Alcantara Base: Fort Eustis Recipe: 6-8 tomatoes 2 stalks of leek (or green onions) 1 clove of garlic 6 ounces of wild rice 6 ounces of natural white rice 1 tablespoon of olive oil salt, pepper 1 1/5 cup of water 4 tablespoons of fresh cheese with herbs, grated 1 cup of vegetable broth Wash and clean the tomatoes, cut off a lid. Scoop out the insides of the tomatoes, put in a bowl. Clean and cut leek or green onions in small rings. Press the garlic clove or cut into small pieces. Heat oil, put garlic and the rice mixture into it and sauté. Add salt and pepper, and the water. Cook for about 25 minutes in covered pot, stirring frequently to avoid the rice from sticking and burning. Prepare vegetable broth. Add leek or green onions and the grated cheese to the mixture and fill the tomatoes with it. Set filled tomatoes in an ovenproof dish, add the vegetable broth and bake in the preheated oven (375F) for 15 minutes.