- 1/4 cup wild rice
- 8 large tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 4 ounces mushrooms, coarsely chopped
- 1 pound ground chicken
- 1 tablespoon sweet smoked paprika
- 1/2 cup sour cream
- 1 bunch dill, chopped
- Salt
- Prepare the wild rice according to the package instructions.
- Meanwhile, cut a 1/2-inch slice off the top of each tomato. Scoop out and discard the seeds, most of the flesh and excess juice. Place the tomato shells on a baking sheet and set aside. Preheat the oven to 350 degrees F.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the mushrooms and cook for 1 minute. Add the ground chicken and cook for 6 minutes, breaking up the meat with a wooden spoon until crumbly. Stir in the smoked paprika. Remove the pan from the heat and stir in the cooked wild rice, sour cream and dill. Add salt to taste.
- Stuff the rice mixture into the tomatoes. Brush the outside of the tomatoes with the remaining 1 tablespoon olive oil and season lightly with salt. Cover loosely with foil and bake until the tomatoes are tender and the filling is hot, about 25 minutes.