This fortnights Cookbook Challenge was Rice/Noodles and immediately thought of risotto, which I love, but I wanted to do something different. I flipped through my cookbooks for inspiration and stumbled across Rice Stuffed Tomatoes in Everyday Italian by Giada DeLaurentiis and thought I’d give that a try. I love tomatoes and I love rice so I thought it would be a great combination.
I know I used Giada’s cookbook in the last challenge when I made Lemon Spaghetti, but it was such a hit that I didn’t hesitate to use another of her recipes this time around.
This dish is easy to put together, and while it could be served as an entrée or even main meal, I think it’s more of a side dish. I would also suggest selecting ripe vine ripened tomatoes and cooking the rice in vegetable stock (or meat if you prefer).
This dish is quite striking when you put it on the table due to the vibrant red and green of the tomato, and because I think the tomatoes look kind of cute with their little hats.
Do you have Giada’s Everyday Italian cookbook? If so, what are your favourite recipes?
Rice Stuffed Tomatoes
- 2/3 cup of Arborio rice
- 2 tablespoons of olive oil
- 4 ripe but firm large tomatoes
- 3 tablespoons of chopped fresh basil
- 2 tablespoons of chopped flat leaf parsley
- 2 cloves large of garlic minced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon of salt
- 2/3 cup of grated parmesan
- vegetable stock or meat stock
- Bring a medium saucepan of vegetable stock to a boil and add the rice and simmer until just cooked through. Drain and rinse the rice until cold running water, ensuring the rice is drained well. Place into a bowl and set aside to cool slightly.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit) and lightly coat a baking dish with olive oil.
- Cut the tops off the tomatoes and reserve. Scoop out the inside and place into the bowl with the rice and place the hollowed out tomatoes into the baking dish.
- Add garlic, basil, parsley, parmesan, olive oil, salt and pepper to the rice and combine well.
- Spoon the mixture into the hollowed tomatoes and replace the tomato tops and bake in the oven until the tomatoes are cooked, approximately 30 minutes but this will depend on the size of the tomatoes you are using.