1. To partially cook rice, bring rice and water to a boil, reduce heat to a simmer, cover, and cook for 10 minutes. Drain and cool. Combine with rest of ingredients and mix well.
2. This filling can be used to stuff an assortment of vegetables. It fills about 8 large-sized tomatoes or green or red bell peppers. It is also enough to fill about 12 to 14 small Japanese eggplants.
STUFFED TOMATOES:
1. Wash the tomatoes; cut off tops and reserve; scoop out the pulp (centers) and reserve.
2. Sprinkle salt in the tomato shells and loosely fill them with stuffing. Replace tops.
3. Line a 4-quart covered heavy stove-top casserole or deep skillet with some lettuce leaves and arrange the tomatoes in one layer over them.
4. Chop up the reserved tomato pulp, combine with the lemon juice, salt, and broth and pour over the stuffed tomatoes. Spoon butter over each tomato.
5. Bring to a boil; reduce to a simmer, and cook, covered, for 45 minutes. When they are done, do not uncover for 15 minutes, and then serve.
