Mushroom, Beef and Rice Petits Farcis

  • Difficulty: Medium
  • 40 minutes
  • 6 servings
Mushroom, Beef and Rice Petits Farcis

The “petits farcis” are basically, stuffed vegetables, tomatoes in this case. The “farce” is the actual stuffing. Let’s make ours from mushrooms, ground beef, and rice. Lend it an acidic touch with white wine and give it some degree of hotness with peppercorn and pepper. Enjoy this southern French treat.

Ingredients


For the filling:

1 tablespoon vegetable oil
1 large onion, diced
7 ounces of mushrooms, diced
salt
pepper
1 pound ground beef
1 teaspoon peppercorn
¼ cup basmati rice
¼ cup white wine
1 tablespoon fresh parsley, chopped

For the stuffed tomatoes:

6 large tomatoes
salt
1 cup basmati rice
1 tablespoon butter
1 cup water
fresh parsley, chopped (for garnishing)

Steps

  1. For the filling:

    Heat the oil in a skillet over low-medium heat, then add the onion. Cook and stir for 1 minute.

  2. Add the mushrooms and season with salt. Cook and stir until golden brown.
  3. Add the ground beef. Stir occasionally, season with salt and pepper, and cook until browned. Add the peppercorns and rice. Cook and stir for 1 minute more. Add the white wine and parsley and stir for 30 seconds more. Remove from heat.
  4. For the petits farcis:

    Cut the top 1/4 off the tomatoes. Set aside the caps because we’ll use them as caps.

  5. Scoop the pulp and seeds out and stuff the tomatoes with the rice and mushroom mixture. Cover each stuffed tomato with a cap.
  6. Layer the rice on the bottom of a medium baking dish then add the stuffed tomatoes. Also, add the butter and pour the water in. Bake for 15 minutes at 360⁰F/180⁰C.
  7. Serve garnished with fresh chopped parsley.

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