Rice-Stuffed Tomatoes
Description
This is a very versatile dish. It can be served as a side dish or as the main dish. It makes a great lunch option.
Ingredients
1 c. Arborio rice or other short-grain white rice
6 ripe, firm large tomatoes
4 t. olive oil, divided, plus extra for drizzling
salt, to taste
freshly ground black pepper, to taste
1 garlic clove, minced
3 T. chopped fresh basil leaves
2 T. chopped fresh Italian parsley leaves
1/4 c. grated Parmesan cheese
Directions
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Cook rice in a medium saucepan of salted boiling water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse rice under cold running water. Drain. Set rice aside.
Preheat oven to 350 degrees.
Cut a 1/2 inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
Oil the bottom of an 8 x 8 inch baking dish with 2 T. olive oil. Place the hollowed out tomatoes in the oiled dish.
Toss rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan cheese, the remaining olive oil, and salt and pepper, to taste. Combine well.
Spoon the rice mixture into the hollowed out tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with more olive oil. Place the reserved tomato slices on top of the tomatoes. Bake until the rice is heated through, about 20 minutes.
Serve hot or at room temperature.
6 servings