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Saturday, March 7, 2015

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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