Stuffed tomatoes with rice
"Graines germées et jeunes pousses" Chantal et Lionel Clergeaud

Nutritional value per serving
Calories	Proteins	Fats	Carbohydrates	Magnesium	Calcium	Iron
122	4 g	4 g	17.5 g	27 mg	22.5 mg	1.1 mg

Ingredients	Instructions
6 tomatoes 2 Tbsp sprouted mung beans 1 Tbsp sprouted alfalfa 1 Tbsp sprouted watercress 1 cup of cooked rice 50 g of raisins 1 carrot shredded 2 crumbled hard-boiled eggs 1 Tbsp. olive oil Salt	Cut the hats of tomatoes and hollow out them. Mix together all other ingredients. Fill tomatoes with it. Put back hats. Serve fresh on salad leaves.