Tomatoes Stuffed With Rice
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- Servings: 6
- 1 cup arborio rice
- 6 large tomatoes, ripe but firm
- 4 tablespoons olive oil, plus extra
- olive oil, for drizzling
- salt
- black pepper
- 1 garlic clove, minced
- 3 tablespoons fresh basil leaves, chopped
- 2 tablespoons fresh italian parsley, chopped
- 1/4 cup parmesan cheese, grated
Recipe
- 1 cook the rice in a medium saucepan of boiling salted water, stirring occasionally, until just cooked through, about 10 minutes.
- 2 drain.
- 3 rinse the rice under cold running water.
- 4 set the rice aside.
- 5 preheat the oven to 350 degrees f.
- 6 cut a 1/2" thick slice off the top of each tomato; reserve the tomato tops.
- 7 cut and scoop the seeds, pulp and juice from each tomato into a small bowl.
- 8 reserve.
- 9 oil the bottom of a 9" x 9" baking dish with 2 tablespoons of the olive oil.
- 10 place the hollowed tomatoes in the prepared dish.
- 11 toss the rice with the reserved tomato pulp and juice.
- 12 add the garlic, basil, parsley, parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper to taste.
- 13 combine well.
- 14 spoon the rice mixture into the hollowed tomatoes, mounding slightly.
- 15 sprinkle any leftover filling on the bottom of the pan.
- 16 drizzle the entire dish with olive oil.
- 17 place the reserved tomato slices on top of the tomatoes.
- 18 bake until the rice is heated through, about 20 minutes.
- 19 serve hot or at room temperature.
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