Wild Rice-Stuffed Tomatoes

[Guest guest]

Wild Rice-Stuffed Tomatoes

 

*These can be made the day before. Arrange them close together in a plastic

container with a lid that seals. Add crumpled waxed paper to fill any extra

space and help to keep the tomatoes upright.

 

1/2 cup wild rice

2 cups water

1 celery stalk, finely chopped

2 green onions, finely chopped

1/4 cup finely chopped red bell pepper

1/4 cup extra-virgin olive oil

2 Tbsp. fresh lemon juice

1/4 tsp. dried leaf tarragon

Salt to taste

dash of cayenne pepper

6 - 8 medium-size tomatoes

 

Combine rice and water in a medium-size saucepan. Bring to a boil. Reduce

heat to very low, cover and cook until tender and water is absorbed, about

45 minutes. Cool rice. Combine rice, celery, onions and bell pepper in a

medium-size bowl. Whisk oil, lemon juice and tarragon in a small bowl. Add

to rice mixture and toss to combine. Season with salt and cayenne pepper.

Cut off thin slice of stem ends of tomatoes. With a spoon, remove seeds and

pulp; reserve for another use, if desired. Drain tomatoes upside down on

paper towels for a few minutes. Fill tomatoes with rice mixture. Cover and

refrigerate if made ahead. Serve at room temperature. Makes 6 - 8

servings.

 

 

 

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