Tomatoes Stuffed With Green Rice

[Guest guest]

Tomatoes Stuffed With Green Rice

 

1/2 cup medium-grain white rice, such as arborio

salt to taste

4 large tomatoes

2 tablespoons olive oil

1/4 cup finely chopped fresh basil plus some whole leaves for garnish

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons grated Parmesan cheese

2 small garlic cloves, finely chopped

freshly ground black pepper to taste

 

Bring a saucepan filled with water to a boil. Add the rice and salt and simmer

until the rice is about half cooked, 9 to 10 minutes. Drain, place in a large

bowl and set aside.

Preheat an oven to 350 degrees. Oil a baking dish just large enough to hold the

tomatoes snugly.

Cut off a slice 1/2 inch thick from the top of each tomato and reserve. Using a

small spoon, scoop out the tomato seeds and juice and place in a sieve set over

a bowl. Arrange the tomatoes in the prepared baking dish.

Add to the rice the strained tomato juice, the olive oil, chopped basil, garlic,

parsley, cheese, garlic, salt and pepper and mix well. Spoon the rice mixture

into the hollowed-out tomatoes, dividing evenly. Cover each tomato with its top.

Bake until the rice is tender, about 20 minutes. Remove from the oven and serve

hot or at room temperature, garnished with the whole basil leaves.

Serves 4.