Rice Stuffed Tomatoes
Recipe adapted from Everyday Italian: 125 Simple and Delicious Recipes by Giada DeLaurentiis
Servings 4 servings
- 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.
Calories: 279kcal | Carbohydrates: 32g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 844mg | Potassium: 348mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1415IU | Vitamin C: 20.2mg | Calcium: 205mg | Iron: 2.1mg