- cook your brown rice for about 40 minutes and your mushrooms for over 40 minutes as well ( I like them soft and cooked with white wine, reduced sodium tamari, garlic, onions, herbs, and margarine)

- meanwhile grind the nuts finely and cut the top of the tomatoes

- empty the content of the tomatoes into a bowl and refrigerate for future use

- mix the rice, the mushrooms, the nuts, some lemon juice, garlic powder, herbs, and seasoning together and stuff the tomatoes

- you can garnish the tomatoes with sunflower sprouts