TOMATOES STUFFED WITH RICE
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.
- Preheat the oven to 350 degrees F.
- 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 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.
- Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
- Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.
RISOTTO-STUFFED TOMATOES
Make and share this Risotto-Stuffed Tomatoes recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Chop the pulp and keep the seeds, but discard the hard, central cores.
- Heat the oil in a medium saucepan and tip in the rice. Fry gently over a low heat for 2 minutes, stirring frequently to stop the rice from browning, then add the scallions, zucchini and mushrooms and fry gently for 2 more minutes.
- Preheat the oven to 375°F Pour in the stock then stir in the dried herbs, tomato pulp and seeds - the seeds will add fibre, and won't be noticeable in the finished dish.
- Cook gently for about 15-20 minutes, stirring frequently until the rice is tender and the stock has been absorbed - add extra stock or water if necessary.
- Turn off the heat, tear the basil leaves into the pan and scatter with parmesan. Season with salt and pepper and stir well.
- Put the tomatoes in an ovenproof dish and fill each one generously with the risotto.
- Replace tomato tops and bake, uncovered, for 15-20 minutes until the tomatoes are tender. Cool for 5 minutes, then serve with a few arugula leaves on top.
Nutrition Facts : Calories 143.8, Fat 6, SaturatedFat 1.2, Cholesterol 2.2, Sodium 65.9, Carbohydrate 19.5, Fiber 3.7, Sugar 6.4, Protein 5.8
RISOTTO-STUFFED TOMATOES
Ideal for a light supper or weekend lunch
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Chop the pulp and keep the seeds, but discard the hard, central cores.
- Heat the oil in a medium saucepan and tip in the rice. Fry gently over a low heat for 2 minutes, stirring frequently to stop the rice from browning, then add the spring onions, courgette and mushrooms and fry gently for 2 more minutes.
- Preheat the oven to fan 170C/conventional 190C/gas 5. Pour in the stock then stir in the dried herbs, tomato pulp and seeds - the seeds will add fibre, and won't be noticeable in the finished dish. Cook gently for about 15-20 minutes, stirring frequently until the rice is tender and the stock has been absorbed - add extra stock or water if necessary. Turn off the heat, tear the basil leaves into the pan and scatter with Parmesan. Season with salt and pepper and stir well.
- Put the tomatoes in an ovenproof dish and fill each one generously with the risotto. Replace tomato tops and bake, uncovered, for 15-20 minutes until the tomatoes are tender. Cool for 5 minutes, then serve with a few rocket leaves on top.
Nutrition Facts : Calories 173 calories, Fat 5.4 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2.8 grams fiber, Protein 6.4 grams protein, Sodium 0.57 milligram of sodium
MEDITERRANEAN STUFFED TOMATOES
These stuffed tomatoes make an easy, yet elegant main dish or side dish. Served at room temperature it makes a nice dish for these hot summer days. Very easily put together with a very attractive presentation.
Provided by MarieRynr
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brint the water to a boil in a large pot. Add the orzo, stir, lower the heat, cover, and simmer for about 7 minutes, stirring as needed.
- While the orzo cooks, combine the basil leaves, garlic, pistachios and parmesan in a food processor. Whirl until well chopped.
- Add the olive oil through the hopper in a thin stream to make a smooth paste, stopping to scrape down the sides a couple of times as needed.
- Season to taste with salt and pepper.
- Drain the orzo. Toss it lightly with the teaspoon of olive oil and let cool to room temperature.
- With a sharp serrated knife, cut a slice about 2 inched across in the top of each tomato and remove the core. Scoop out the pulp with a small spoon or melon baller, leaving a 1/2 inch thick shell.
- Lightly sprinkle the insides of the tomatoes with salt and pepper.
- Mix the cooled orzo with the Pesto and feta cheese cubes. Taste for seasoning and adjust as necessary.
- Stuff each tomato with about a cup of the filling.
- Sprinkle the tops with the olives and garnish with the chopped basil.
MEDITERRANEAN RISOTTO
Check out this Mediterranean style risotto made ready in 35 minutes with veggies and rice - a cheesy delight!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 1/4 cup of the broth and the garlic to boiling in 12-inch nonstick skillet over medium-high heat. Stir in rice. Cook 1 minute, stirring constantly.
- Pour 1/2 cup of the broth over rice mixture. Cook uncovered over medium heat, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is almost tender and creamy.
- Stir in remaining ingredients. Cook 1 minute.
Nutrition Facts : Calories 280, Carbohydrate 48 g, Cholesterol 15 mg, Fiber 2 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1100 mg
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